Administrativia

• 2 oranges
• 1 tablespoon cooking oil
• 4 cups baby spinach
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon cornstarch
• 1/4 teaspoon crushed red pepper
• 1 pound skinless, boneless chicken breast strips
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cloves garlic, minced
• 1 tablespoon sesame seeds (optional)

Peel remove the white membrane from one orange. Section it and set aside.

Squeeze about 1/3 cup of juice from the other orange. In a small bowl, combine the 1/3 cup orange juice, soy sauce, honey, ginger, cornstarch, and crushed red pepper -- set aside.

In a 4-quart Dutch oven, heat 1 teaspoon of the oil over medium heat. Add spinach; cover and cook for 4 to 5 minutes or just until slightly wilted, stirring occasionally. Drain and transfer to a serving platter. Cover and keep warm.

Sprinkle chicken with salt and black pepper. Wipe out Dutch oven with a paper towel. In Dutch oven, heat the remaining 2 teaspoons oil over medium-high heat. Add garlic -- cook and stir for 30 seconds. Add chicken and continue to cook and stir for about 2 to 3 minutes or until chicken is no longer pink. Stir orange juice mixture. Reduce heat. Cook and stir until thickened and bubbly.

To serve, arrange orange sections on top of spinach. Spoon chicken mixture over oranges and spinach. Sprinkle with sesame seeds for garnish.

Makes 4 servings.