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.
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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.
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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
- 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
- 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.
