This meal is pretty complete as is. I might serve a store-boughten dinner roll (whole wheat, of course) with this, not to have to fuss too much.

ORANGE CHICKEN

1 ½ pounds boneless, skinless chicken breasts
1 c freshly squeezed orange juice
½ c soy sauce
1/3 c packed brown sugar
10 thin slices fresh ginger root
1 c sliced celery
2 T corn starch mixed with ½ c water

Arrange chicken in a single layer in a baking dish. Mix orange juice, soy sauce, and sugar and pour over chicken. Sprinkle ginger and celery around chicken. Bake for 50 minutes at 350 degrees. Push chicken to side. Stir cornstarch mixture into pan juices with wire whisk. Spread chicken evenly back in pan. Bake 10 minutes longer or until sauce thickens and chicken is tender. Serve over brown rice and garnish with orange slices.

SESAME COLE SLAW

1 large head of cabbage
4 green onions
1 package chicken Ramen noodles
2 T sesame seeds
½ c slivered almonds
4 T sugar
¾ c canola oil
6 T white vinegar
Seasoning to taste

Chop cabbage and green onions. Toast sesame seeds and slivered almonds in a 350 degree oven for about 10 minutes. Watch closely so they don’t burn.
Blend together sugar, oil, vinegar, and ½ of seasoning packet from noodles (optional) with wire whisk.
Just before serving add dressing to cabbage and blend. Break uncooked Ramen noodles into pieces and add to cabbage alone with sesame seeds and slivered almonds. Gently toss.