Boneless skinless breasts baked in a marinade (later reduced to a sauce) including fresh orange juice & zest, honey, soy sauce, sesame oil, minced garlic & ginger, red pepper flakes, and cilantro. The chicken, sliced after cooking, was served on rice, accompanied by steamed Brussels sprouts with chinese hot mustard butter.
Here are a couple related recipes:
“Fragrant Orange Chicken with Scallion Mashed Potatoes”
Thanks to The Ranting Chef for pointing out that it’s Brussels (not brussel) sprout :-)