Categories: Asian
Ingredients
- 1 lb. chicken breasts, cut into 1-inch pieces
- 3 tbsp. plus 1 tsp cornstarch, divided
- 1/4 cup canola oil, divided
- 1/3 cup fresh orange juice
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 1 tsp honey
- 1/2 tsp crushed red pepper
- 2 tbsp. sesame oil, divided
- 4 (4-oz.) baby bok choy, trimmed and halved lengthwise
- 1/4 cup water
- 1/4 tsp kosher salt
- 1 1/2 tbsp. minced peeled fresh ginger
- 3 garlic cloves, minced
- 1 tbsp. sesame seeds, toasted
- 2 tbsp. sliced red Fresno chile
Directions
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Toss chicken with 3 tbsp. cornstarch; shake off excess. Heat 3 tbsp. canola oil in a large non-stick skillet over high. Add chicken; cook until browned, about 8 minutes. Set aside; wipe skillet clean.
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Combine orange juice, soy sauce, vinegar, honey, red pepper, and remaining 1 tsp cornstarch; set aside. Heat skillet over medium; add 1 tbsp. sesame oil and half of bok choy; cook until browned. Remove from skillet; repeat with remaining 1 tbsp. sesame oil and bok choy. Return all bok choy to a skillet. Reduce heat to low; add 1/4 cup water. Cover and cook until tender, about 2 minutes. Sprinkle with salt. Set aside.
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Add ginger, garlic, and remaining 1 tbsp. 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.