Caitlin Bensel
Active Time
35 Mins
Total Time
35 Mins
Serves 4 (serving size: 3 oz. chicken and 2 bok choy halves)

If you love Chinese takeout but hate the sodium hangover that follows, this kid-friendly dish is a winner. If your market doesn’t carry baby bok choy, substitute 1 lb. chopped regular bok choy or napa cabbage. Serve this saucy dish over brown rice noodles or steamed brown rice.

How to Make It

Step 1

Toss chicken with 3 tablespoons cornstarch; shake off excess. Heat 3 tablespoons canola oil in a large nonstick skillet over high. Add chicken; cook until browned, about 8 minutes. Set aside; wipe skillet clean.

Step 2

Combine orange juice, soy sauce, vinegar, honey, red pepper, and remaining 1 teaspoon cornstarch; set aside. Heat skillet over medium; add 1 tablespoon sesame oil and half of bok choy; cook until browned. Remove from skillet; repeat with remaining 1 tablespoon sesame oil and bok choy. Return all bok choy to skillet. Reduce heat to low; add 1/4 cup water. Cover and cook until tender, about 2 minutes. Sprinkle with salt. Set aside.

Step 3

Add ginger, garlic, and remaining 1 tablespoon canola oil to skillet; cook over medium 2 minutes. Add orange juice mixture; cook until thickened. Stir in chicken. Divide among 4 plates; sprinkle with sesame seeds and chile, and serve with bok choy.

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