Baby Bok Choy Stir-Fry and Homemade Orange Chicken

baby bok choy stir fry orange chicken
Baby Bok Choy Stir-Fry and Homemade Orange Chicken
Print Recipe
This delicious Asian combo delivers taste and nutrition! Ginger and orange zest accompanied by the potent yet balanced flavors of turmeric and garlic give this dish a zesty kick. The nutritious green bok choy is ideal to aid digestion.
Servings
4
Servings
4
baby bok choy stir fry orange chicken
Baby Bok Choy Stir-Fry and Homemade Orange Chicken
Print Recipe
This delicious Asian combo delivers taste and nutrition! Ginger and orange zest accompanied by the potent yet balanced flavors of turmeric and garlic give this dish a zesty kick. The nutritious green bok choy is ideal to aid digestion.
Servings
4
Servings
4
Ingredients
  • 1 pound baby bok choy
  • 3 cloves garlic, minced
  • 3 tbs fresh ginger, minced
  • 2 tbs turmeric, shredded
  • 2 tbs sesame oil
  • 2 tbs peanut oil
  • 1/8 cup soy sauce
  • 1 tsp cornstarch
  • 2 tbs sesame seeds
Orange Chicken Sauce
  • 1 cup water
  • juice from 1 navel orange
  • juice from 1 small lemon
  • 1/3 cup rice vinegar
  • 2 1/2 tbs soy sauce
  • zest from 1 orange
  • 1 cup brown sugar
  • 1 tbs fresh ginger root, minced
  • 1 tsp garlic, minced
  • 2 tbs green onion, chopped
  • 1/2 tsp red pepper flakes
  • 1 tbs cornstarch
Chicken
  • 2 boneless, skinless chicken breasts, cut into ½-inch pieces
  • 2 tbs peanut oil
  • 2 tbs sesame oil
Servings:
Instructions
  1. Stir together soy sauce and cornstarch until cornstarch has dissolved. Heat a wok (or large fry pan) over medium-high heat. Pour in peanut oil and swirl, tilting wok to coat bottom. Add garlic and ginger and sauté for 2 minutes. Add turmeric and sauté for 2 minutes. Add half of baby bok choy and stir-fry until leaves are wilted (about 2 minutes), then add remaining baby bok choy and stir-fry until all leaves are bright green and limp (3-4 minutes total). Stir in soy sauce mixture, then sauté for 1 minute. Cover with lid and cook, stirring occasionally until vegetables are crisp-tender (2-4 minutes). Stir in sesame oil, sprinkle with sesame seeds and serve.
Homemade Orange Chicken
  1. Pour water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, green onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10-15 minutes. Place chicken pieces into a re-sealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate for at least 30 minutes. Heat the peanut and sesame oils in a large skillet over medium heat. Place chicken into the skillet, and brown on all sides. Dry on a plate lined with paper towels, and cover with aluminum foil to keep warm. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix the cornstarch with 1 tablespoon water and stir into the sauce. Reduce heat to medium low. Add the chicken pieces and simmer for about 5 minutes, stirring occasionally. Serve alongside the stir fry and cooked rice, if desired.
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Spring Greens Stir-Fry

stir fry
Spring Greens Stir-Fry
Print Recipe
Servings
4
Servings
4
stir fry
Spring Greens Stir-Fry
Print Recipe
Servings
4
Servings
4
Ingredients
Coconut Milk-Infused Sushi Rice
  • 1 15-ounce can coconut milk
  • 1 1/2 cups sushi rice
  • 1 cup water
  • 1 tsp sea salt
Fresh Spring Greens Stir-Fry
  • 4 tbs sesame oil
  • 2 tbs olive oil
  • 1 large shallot, peeled and minced
  • 4 cloves garlic, minced
  • 2 tbs fresh ginger, peeled and minced
  • 1 green bell pepper, julienned
  • 1 medium zucchini, julienned
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 cup snow peas, julienned
  • 1 head baby bok choy, chopped
  • 1 cup fresh peas, cut in half with ends removed
  • 2 green onions, chopped
  • 2 tbs fish sauce
Servings:
Instructions
Coconut Milk-Infused Sushi Rice
  1. Place all ingredients in a medium saucepan. Cover and bring to a boil. Reduce heat, simmer until all liquid is absorbed and the rice is tender, 10-12 minutes.
Fresh Spring Greens Stir-Fry
  1. Place oils in a large skillet along with the shallots, garlic, and fresh ginger. Sauté until fragrant, about 1 minute. Add the remaining vegetables. Season with salt and pepper. Sauté until the vegetables become bright green and tender, about 5 minutes. Add the fish sauce and sauté briefly.
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Vegetarian Spring Rolls

vegetarian spring rolls
Vegetarian Spring Rolls
Print Recipe
These chilled rolls make for a perfect snack or light lunch!
Servings Prep Time
4 25
Cook Time
20
Servings Prep Time
4 25
Cook Time
20
vegetarian spring rolls
Vegetarian Spring Rolls
Print Recipe
These chilled rolls make for a perfect snack or light lunch!
Servings Prep Time
4 25
Cook Time
20
Servings Prep Time
4 25
Cook Time
20
Ingredients
  • 2 large carrots, julienned
  • 2 tbs slivered green onions
  • 1/3 cup thinly-sliced napa cabbage
  • 1 tbs olive oil
  • 1 tbs minced fresh cilantro
  • 1/4 tsp ground black pepper
  • 1 package (3 ounces) dried bean thread noodles
  • 16 8-inch rice-paper rounds, softened*
  • 2 tsp slivered fresh basil or mint leaves
  • 1 tbs reduced-sodium soy sauce
  • 1 tsp dark sesame oil
Servings:
Instructions
  1. In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, and pepper; toss well. Marinate at room temperature for 10 minutes, stirring frequently. Meanwhile, place the noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until the noodles are softened. Drain well and snip into 2-inch pieces. Set aside. Place 2 tablespoons of the noodles and vegetable mixture about 1-inch from the lower edge of each rice-paper round. Sprinkle with the basil or mint leaves. Fold the bottom edge over the filling, fold in both sides, and roll up tightly. Press to seal. Place on a plate and cover with plastic wrap. Refrigerate for 10 minutes. Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Serve as a dipping sauce with the spring rolls.
Recipe Notes

*To soften: Fill a large bowl with warm water. Dip each rice-paper round into the water for 10 seconds, or until softened and translucent. Remove and let drain on a clean dish towel. (Do not stack the rice papers or they will stick together.)

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