Orange Chicken with Bok Choy and Rice

A bright orange-soy glaze coats seared chicken served over jasmine rice with tender-crisp bok choy and a sesame finish.

38 min

4 servings

Glossy orange chicken sits over jasmine rice beside green bok choy with scallions and sesame.

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

Equipment

Saucepan with lid · Large skillet · Fine-mesh sieve · Instant-read thermometer · Microplane or fine grater · Whisk

Keep the greens crisp

Sauté bok choy first and transfer it out before the chicken; the hot pan then has room to brown the chicken instead of steaming it.

Finish just before serving

Spoon the glaze over the chicken while hot and add the scallions and sesame seeds at the bowls for a fresh, fragrant finish.

Start rice and sauce

01. Rinse rice until the water runs mostly clear, then boil it with salted water before covering and reducing the heat.

02. Cook covered until tender and absorbed; leave it covered off heat to stay warm while the skillet work finishes.

03. Whisk orange zest and juice with soy, honey, vinegar, ginger, garlic, and sesame oil; stir cornstarch into water separately until smooth.

Prep and cook greens

04. Pat chicken dry and keep it separate from the produce; trim and halve the bok choy lengthwise.

05. Brown bok choy cut-side down in half the neutral oil, then turn and cook until stems are tender-crisp before transferring to a plate.

Sear and glaze

06. Sear chicken in the remaining oil without crowding; turn to brown several sides and verify the largest pieces reach 165 F.

07. Add orange-soy sauce, stir the slurry again, and toss over medium heat until gentle bubbles thicken the glaze around the chicken.

Build the bowls

08. Fluff and divide rice, arrange bok choy alongside, then spoon chicken and its glossy glaze over the rice; top with scallions and sesame seeds.