Orange Chipotle Chicken (Video Included!) :

Orange Chipotle Chicken with Mung Bean Noodles and Garbanzo-Carrot Slaw

Ingredients

2 green onions
1 cloves garlic (additional clove may be added for extra flavor)
1 tsp. chopped ginger (or 1/2 teaspoon ginger powder)
2 Tbsp. rice wine vinegar
2 tsp. sesame oil
1/2 tsp. black pepper
1 tsp. orange zest (or 1/4 tsp. orange extract)
2 Tbsp. barbecue sauce (you are making the marinade)
1 chicken breast (boneless/skinned)
2 oz. mung bean noodles (available at Asian food stores -- sold dry, 1 cup is 4 oz. which is way too much)
1 cup boiling water
¼ tsp. red pepper flakes (to taste)
1 Tbsp. chopped parsley (or 1 tsp. dried parsley) (rule of thumb: 1 Tbsp fresh = 1 tsp. dried or ¼ tsp. ground)
1 ounce roasted red pepper
¼ cup carrot slices (julienne style or grated with vegetable peeler)
¼ cup garbanzo beans (chick peas -- canned, rinsed and drained)
½ cup red cabbage leaves (shredded, add more to taste)Directions

Marinade for Chicken
Mince 1 green onion and garlic and mix with chopped ginger, orange zest; combine with 1 tbsp. rice wine vinegar, 1 tsp. sesame oil, 1/4 tsp. of the black pepper and barbecue sauce to make marinade for chicken. Add chicken breast and marinate in refrigerator 4-6 hours or overnight.

Orange-Chipotle Chicken Breast
Remove chicken breast and discard marinade. Place on sheet pan and roast at 325 degrees for 10-15 minutes, or until chicken reaches internal temperature of 168 degrees.

Mung Bean Noodles
Mung bean noodles are available in Asian food markets. Place mung bean noodles in a bowl. You will need enough space to add in the water. Bring equivalent amount of water to a boil on the stove. Pour boiling water into the container of noodles. Allow noodles to sit and absorb the water, approximately 30 minutes. Drain out hot water and run cold water to chill noodles; drain again. Add red pepper flakes, dried parsley and remaining black pepper to noodles. Mix thoroughly.

Garbanzo-Carrot Slaw (Chick Pea-Carrot slaw)
Small-dice the roasted red peppers, shred cabbage and thinly slice green onions. Julienne carrots or shred with a peeler. In large bowl, combine drained chick peas, chopped cabbage, chopped roasted red peppers, remaining chopped green onions and carrots. In small bowl combine remaining vinegar, remaining olive oil and remaining black pepper. Whisk together and pour over vegetable mix. Stir to mix thoroughly.

Serve the chicken breast over the mung bean noodles with the garbanzo-carrot slaw on the side.

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