Target: 6 × 4 inches · landscape

Orange Chicken with Bok Choy and Rice

38 min · 4 servings

Ingredients

□ 1 1/2 cups jasmine rice

□ 2 1/4 cups water

□ 1/2 tsp kosher salt

□ 1 large orange

□ 1/3 cup low-sodium soy sauce

□ 3 tbsp honey

□ 2 tbsp rice vinegar

□ 1 tbsp cornstarch

□ 2 tbsp water

□ 2 tsp finely grated fresh ginger

□ 2 garlic cloves, finely grated

□ 1 tsp toasted sesame oil

□ 1 1/4 lb boneless, skinless chicken breasts, cut into 1-inch pieces

□ 1 tbsp neutral oil

□ 1 lb baby bok choy, halved lengthwise

□ 2 scallions, thinly sliced

□ 1 tbsp toasted sesame seeds

Directions

1. Rinse rice, bring it and salted water to a boil, then cover and cook on low until tender; keep covered off heat.

2. Mix orange zest and juice with soy, honey, vinegar, ginger, garlic, and sesame oil; make a smooth cornstarch slurry. Prep chicken and halve bok choy.

3. Brown bok choy cut-side down and cook until tender-crisp; set aside. Sear chicken in remaining oil until browned and 165 F inside.

4. Add orange-soy sauce to chicken, stir slurry again, and toss over medium heat until the glaze bubbles and turns glossy.

5. Fluff rice into bowls, add bok choy and glazed chicken, and finish with sliced scallions and sesame seeds.

Cook’s note: Cook the bok choy before the chicken so it stays bright and the skillet is ready for a hard sear.