Grilled Chicken with Orange Mustard Glaze
4 chicken breasts, pounded thin
1/4 cup fresh orange juice
1/4 cup low sodium soy sauce
2 Tablespoons apple cider vinegar
1/4 cup Dijon mustard
2 Tablespoons fresh ginger, peeled, grated
Place chicken in a plastic freezer bag with the other ingredients and allow chicken to marinate for 1-2 hours.
Remove chicken from marinade and place on a preheated grill on direct medium heat. Grill until center of chicken registers 165 degrees F.
Take raw marinade and place in a small sauce pot. Cook marinate until boiling (212 degrees F) and allow to boil for 6 minutes. Use fully cooked marinade as finishing sauce for chicken.
Sesame Green Beans
1 1/2 pounds green beans, washed and trimmed
2 Tablespoons vegetable oil
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
1 tablespoons toasted sesame seeds
Salt and pepper to taste
Put up a pot of water and allow to boil. Get ready a large bowl of water with 1 cup of ice cubes in it. Place green beans into the boiling water for 2-3minutes only. Immediately place them into the bowl of ice water to stop the cooking process. Drain from water completely.
Heat a large nonstick sauté pan over high heat. Add 2 Tablespoons vegetable oil and 1 teaspoon sesame oil to pan. Allow to heat. Add beans and crushed red pepper flakes and quickly sauté for 3 minutes. Remove beans from pan and toss in a bowl with sesame seeds and salt and pepper to taste.