Five-spice powder packs some serious aromatic punch; it's all you need to season the chicken breasts here. You can sub broccoli florets or chopped kale for the green beans.

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Credit: Photography: Kelsey Hansen; Food Styling: Anna Hampton; Prop Styling: Lindsey Lower

Recipe Summary test

20 mins
20 mins
Serves 4 (serving size: 1 breast and about 1/2 cup green bean mixture)


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon canola oil in an oven-safe skillet over medium-high. Sprinkle chicken with five-spice powder and salt. Add chicken to pan; cook 5 minutes on each side or until done. Remove from pan. Let stand 5 minutes. Cut across the grain into slices.

  • Add remaining 1 tablespoon canola oil to pan. Add onion; sauté 4 to 5 minutes or until browned. Add orange rind and garlic; cook 30 seconds, stirring constantly. Add haricots verts; cook 4 minutes or until lightly browned and crisp-tender. Stir in soy sauce. Top with orange sections, and drizzle with sesame oil. Serve with chicken.

Nutrition Facts

363 calories; fat 17g; saturated fat 2g; protein 41g; carbohydrates 13g; fiber 3g; sugars 6g; sodium 538mg.