Sunday dinner: Orange-glazed chicken with bok choy
A sauce made with orange juice and zest can really brighten up a meal. This chicken dish with bok choy is a perfect example.
This Sunday dinner recipe for orange-glazed chicken with bok choy has it covered: It's easy to make, filling and delicious thanks to the sunny citrus glaze. I love using bok choy with dishes like this. It has a bit of crunch from its ribs, and the leafy greens add color and flavor.
Bonus: You'll use only one pan to make this chicken dish (plus one to make the rice). If you'd like to add a little zing to this recipe, add a splash of hot sauce to the orange juice mixture or maybe some red pepper flakes toward the end of cooking the chicken and bok choy. This dish will brighten up your Sunday dinner.
Orange-glazed chicken with bok choy recipe
- 1/3 cup orange juice
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 garlic clove, minced
- 1/4 teaspoon ground black pepper
- 1 tablespoon orange zest
- 1/2 a large head bok choy, ends trimmed
- 2 tablespoons vegetable oil
- 2 green onions, white and green parts chopped, divided
- 2 boneless, skinless chicken breasts, cut into 2- to 3-inch pieces
- 2 cups cooked rice, divided
- Sesame seeds for garnish
- In small bowl, mix together the orange juice, honey, soy sauce, garlic and black pepper until combined. Set aside.
- Cut the stems off the bok choy, just below the leaves, and dice them. Slice the leaves and ribs in half (or in thirds for large leaves), vertically.
- To a large skillet over medium heat, add the oil. When hot, add the diced bok choy stems, and cook for about 3 minutes or until they begin to soften. Add 1 green onion, and cook for another minute. Use a slotted spoon to remove the pieces from the skillet, and set them aside.
- Add the chicken pieces to the skillet used to cook the bok choy, and cook for 6 to 8 minutes.
- Pour the orange juice mixture into the skillet, increase the heat, let the mixture boil for a minute or so, and then return the heat to medium.
- Toss in the bok choy leaves, diced stems and green onion, and toss to coat. Add the remaining green onion to the mixture, toss, and then remove from the heat.
- Serve warm over rice, and garnish with a sprinkling of sesame seeds.
Brighten up your Sunday dinner.