|1||pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Honey Roasted (9 oz.)|
|2||tablespoons canola oil|
|1||medium red onion, halved lengthwise and cut into 1/2 inch wedges|
|1||red bell pepper, halved lengthwise and cut into 1/2 inch strips|
|1||teaspoon minced garlic|
|1||can (11 ounces) mandarin oranges, drain and reserve juice|
|1||tablespoon firmly packed light brown sugar|
|2||teaspoons dark Asian sesame oil|
|1||tablespoon finely chopped fresh gingerroot|
|1/4||teaspoon red pepper flakes, or to taste|
|Black sesame seeds for garnish|
|Basamiti rice (optional)|
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and bell pepper; cook, stirring occasionally, for 5 minutes or until crisp-tender. Reduce the heat to medium; stir in the garlic.
Meanwhile, stir together the mandarin orange juice, brown sugar, sesame oil, gingerroot, and red pepper flakes in small bowl.
Add the chicken and the juice mixture to the skillet. Stir occasionally for about 2 minutes or until heated through. Taste and adjust the seasoning.
Top the servings with mandarin oranges and sprinkle with sesame seeds and serve with basmati rice.