Asian Chicken over Jasmine Rice and Baby Bok Choy. Sautéed bok choy and a bed of fluffy jasmine rice and round out this satisfying dinner. Garnish with the green tops of the scallions and remaining sesame seeds. Tonight's video from Blue Apron is the Sesame Chicken w/ Bok Choy & Jasmine Rice.
We've always loved it served over rice, so we developed a way to cook the rice right in the sheet pan. Melt butter in a deep wok or wide pot over medium heat. Chopped bok choy can substitute for whole baby bok choy. You can have Asian Chicken over Jasmine Rice and Baby Bok Choy using 20 ingredients and 8 steps. Here is how you cook that.
Ingredients of Asian Chicken over Jasmine Rice and Baby Bok Choy
- It’s of Chicken.
- You need of Chicken 3-4 boneless, skinless chicekn.
- It’s of Eggs: 3 eggs- whisked.
- Prepare of Cornstarch: 1/3 cup of CS.
- You need of Flour: 1/3 cup of Flour.
- It’s of Oil for frying.
- Prepare of Sauce.
- You need of Orang juice: 1 cup orange juice.
- It’s of Sugar: 1/2 cup of sugar.
- You need of Rice Vinegar/ white vinegar: 2 tablespoons of RV or WV.
- You need of Soy Sauce: 2 tablespoons of soy sauce.
- You need of Ginger: 1/4 teaspoon ginger.
- You need of Garlic Powder: 1/4 teaspoon of garlic powder or garlic cloves.
- You need of Red pepper flakes: 1/2 teaspoon red chilli flakes.
- You need of Orange Zest from 1 orange.
- Prepare of Corn starch: 1 tablespoon of corn starch.
- Prepare of Garnish.
- Prepare of Green Onions.
- Prepare of Orange Zest.
- Prepare of Baby Bok Choy.
Jasmine rice has a pleasant aroma that underscores the other Asian ingredients, but any long-grain white rice will work to help keep the Heat oil in a Dutch oven over medium-high heat. This chicken stir fry is made with chicken breast and baby bok choy. You can also substitute the bok choy with broccoli, asparagus, kale, or other green leafy vegetables if you like. If you use one of these alternate vegetables which takes longer to cook, blanch them in salted boiling water before.
Asian Chicken over Jasmine Rice and Baby Bok Choy instructions
- Sauce: In a medium pot, add the OJ, sugar, vinegar, soy sauce, ginger, garlic, and red pepper chili flakes. This should take about 3-5 minutes.
- In a separate bowl. Mix and whisk the cornstarch with 2 Tablespoons of water to form a paste. Then add to orange sauce and whisk together. Cook for about 5-7 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove heat and then add orange zest..
- To make chicken: Place flour and cornstarch in a shallow dish. Add salt if needed.
- Break and whisk the eggs in a separate dish..
- Dip chicken pieces in the mixture of egg and then flour mixture..
- In a medium pan with oil cook the chicken until golden brown. If greasy place chicken in paper towel. DO not cook chicken with orange sauce (will cause it to be gooey). Pour orange sauce on chicken and garnish chicken with orange zest and green onion. Use the leftover sauce on rice..
- Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired..
- Baby Bok Choy: wash and dry, then place BBC in medium pan with olive oil with lid until soft and roasted. Removed lip until seared on both sides..
Baby bok choy is a very versatile vegetable that you may have encountered in stir-fries in Chinese restaurants. Baby bok choy can be found at most Asian markets or better grocery stores in the produce aisle. Choose heads with full, dark leaves, and white stalks with no brown spots. Southern dish combines Asian bok choy for an easy and delicious fusion weeknight dinner. Some say that baby bok choy has a sweet and mild flavor, whereas, Shangai bok choy has a mineral Over medium high heat sear the chicken on both sides until the skin crisps up.