2 T. toasted sesame oil
2 halves chicken breast, thinly sliced into bites
2 T. ginger, finely chopped
2 cloves garlic, finely chopped
3/4 lb. snow peas, trimmed
3 T. reduced sodium soy sauce
1 orange, juiced
4 cups mustard greens, chopped
1/4 cup sesame seeds, toasted

2 T. toasted sesame oil 2 halves chicken breast, thinly sliced into bites 2 T. ginger, finely chopped 2 cloves garlic, finely chopped 3/4 lb. snow peas, trimmed 3 T. reduced sodium soy sauce 1 orange, juiced 4 cup s mustard greens, chopped 1/4 cup sesame seeds, toasted

In an extra large skillet, heat 1 T. veggie oil and 1 T. sesame oil over medium high. Cook chicken 2 minutes per side. Remove to a plate.

Add remaining sesame oil to skillet, add ginger and garlic and cook 30 seconds. Add peas, cook and stir 2 minutes until crisp tender. Add soy and orange juice, simmer 1 minute. Stir in greens, chicken, and sesame seeds. If desired, sprinkle with crushed red pepper.