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.
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
3 tablespoons plus 1 tsp. cornstarch, divided
1/4 cup canola oil, divided
1/3 cup fresh orange juice
2 tablespoons lower-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
1/2 teaspoon crushed red pepper
2 tablespoons sesame oil, divided
4 (4-oz. ) baby bok choy, trimmed and halved lengthwise
1/4 cup water
1/4 teaspoon kosher salt
1 1/2 tablespoons minced peeled fresh ginger
3 large garlic cloves, minced
1 tablespoon sesame seeds, toasted
2 tablespoons sliced red Fresno chile
Added sugars 1g
Calcium 14% DV
Potassium 15% DV
How to Make It
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.
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.
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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