Asian Orange Glazed Chicken w/ Veggies and Brown Rice

Marinade:
1tsp Orange Zest (for my recipe I used clementines because that is what I had in the house)
2tbsp Orange Juice (again, I juiced 1 clementine-yielding about 2 tbsp pulpy juice)
1 tbsp Rice Vinegar
1 tbsp Ponzu (Citrus flavored soy sauce)
1/2 tsp Chili Powder
1/2 tsp Ground Ginger
1/2 tsp Garlic powder
Reduction Glaze:
1tsp Orange Zest
1/2 cup Orange Juice
2 tbsp Rice Vinegar
1 tbsp Ponzu
a few chunks of crystallized ginger
1tsp Garlic powder
dash of chili powder
1 clove fresh minced garlic (we like garlic)

2 boneless skinless chicken breast cut into 1 inch chunks
1 cup baby carrots (or whatever veggies you prefer)
1 cup shelled edamame

Add all marinade ingredients to a large zippered bag. Toss in chicken and smoosh around to coat. Let marinate for about 15-20 mins.
For the reduction: add all ingredients except fresh garlic to a small sauce pan and bring to a simmer. Continue to simmer until reduced by 1/3. Add fresh garlic (keeps a nice bite of garlic without being too overpowering). Continue to simmer for 2-3 more minutes.
Meanwhile, heat a large heavy bottomed skillet over medium heat. Add 1 tbsp Sesame oil just before adding your chicken (if the pan is too hot the oil will smoke). Get a good sear on your chicken and saute until cooked through, about 4-6 minutes. I steamed my veggies a bit and then tossed them in with the chicken. There will be a bit of pan sauce from the chicken cooking and it coats the veggies nicely.
Serve over brown rice with additional sauce on top to taste.

Serving Size: Makes 4 servings (one cup rice each)

Number of Servings: 4

Recipe submitted by SparkPeople user LEIAMLOW.