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Orange-Ginger Chicken Bowls
Ingredients
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
  • 3 tablespoons reduced-sodium tamari or soy sauce, divided
  • Zest and juice of 1 medium orange
  • 5 teaspoons rice vinegar, divided
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons light brown sugar, divided
  • 1 cup thinly sliced radishes
  • 1 cup julienned English cucumber
  • 3 tablespoons cornstarch
  • 3 tablespoons peanut or canola oil
  • 8 ounces trimmed green beans
  • 2 cups cooked brown rice
  • ¼ cup chopped unsalted roasted peanuts
  • Sesame seeds and scallions for garnish
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