Sesame-Orange Chicken Stir-Fry

6 points per serving – 4 servings

2 tbsp. sesame seeds
1 lb. skinless boneless chicken thighs, cut into 1½-inch chunks
2 tsp. peanut or canola oil
3/4 lb. bok choy, chopped (about 5 cups)
1 red bell pepper, seeded and thinly sliced
1 (8-oz.) bag fresh stringless sugar snap peas
1/3 cup bottled Szechuan stir-fry sauce
1/3 cup orange juice
¼ cup scallions

1. Spread the sesame seeds on a sheet of wax paper. Coat the chicken in the seeds.

2. Heat 1 tsp. of the oil in a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add the chicken and stir-fry just until cooked through, about 6 minutes. Transfer the chicken to a plate.

3. Heat the remaining 1 tsp. oil in the same skillet over high heat. Add the bok-choy, bell pepper, and sugar snap peas; stir-fry until the vegetables are crisp-tender, 4-5 minutes. Add the stir-fry sauce, orange juice, and the chicken; cook, stirring constantly, until heated through, about 1 minute. Sprinkle with the scallions.

Note:  You can substitute regular stir-fry sauce instead of the Szechuan sauce if you can’t handle spicy foods.  Serve with brown rice.