Asian Chicken over Jasmine Rice and  Baby Bok Choy
Asian Chicken over Jasmine Rice and  Baby Bok Choy

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, asian chicken over jasmine rice and  baby bok choy. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Great recipe for Asian Chicken over Jasmine Rice and Baby Bok Choy. From my first edition the batter made the chicken too slimy. Asian jasmine rice is cooked with sauteed bok choy in chicken broth for a delicious and easy rice side dish.

Asian Chicken over Jasmine Rice and  Baby Bok Choy is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Asian Chicken over Jasmine Rice and  Baby Bok Choy is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook asian chicken over jasmine rice and  baby bok choy using 20 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Asian Chicken over Jasmine Rice and  Baby Bok Choy:
  1. Make ready Chicken
  2. Prepare Chicken 3-4 boneless, skinless chicekn
  3. Take Eggs: 3 eggs- whisked
  4. Prepare Cornstarch: 1/3 cup of CS
  5. Make ready Flour: 1/3 cup of Flour
  6. Get Oil for frying
  7. Make ready Sauce
  8. Get Orang juice: 1 cup orange juice
  9. Make ready Sugar: 1/2 cup of sugar
  10. Get Rice Vinegar/ white vinegar: 2 tablespoons of RV or WV
  11. Get Soy Sauce: 2 tablespoons of soy sauce
  12. Make ready Ginger: 1/4 teaspoon ginger
  13. Prepare Garlic Powder: 1/4 teaspoon of garlic powder or garlic cloves
  14. Take Red pepper flakes: 1/2 teaspoon red chilli flakes
  15. Prepare Orange Zest from 1 orange
  16. Prepare Corn starch: 1 tablespoon of corn starch
  17. Get Garnish
  18. Make ready Green Onions
  19. Make ready Orange Zest
  20. Make ready Baby Bok Choy

Enjoy! over Jasmine Rice and Baby Bok ChoyIf cooking chicken legs looks complicated, fear not. In this recipe, they're simply seared in the pan, then transferred to the oven to finish. In the meantime, you can easily put together the jasmine rice and crisp bok choy. At the end, the chicken is given a brushing of honey lemongrass glaze—a finishing touch that creates a huge wave of citrusy, sweet.

Instructions to make Asian Chicken over Jasmine Rice and  Baby Bok Choy:
  1. 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
  2. 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.
  3. To make chicken: Place flour and cornstarch in a shallow dish. Add salt if needed
  4. Break and whisk the eggs in a separate dish.
  5. Dip chicken pieces in the mixture of egg and then flour mixture.
  6. 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.
  7. 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.
  8. 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.

Remove the bok choy and steamer basket from pan; cover and keep warm. Rice vinegar and rice wine vinegar are the same thing. (A rice wine vinegar substitute is champagne vinegar or apple cider vinegar.) Soy sauce. Usually used as a sweet glaze for meat, hoisin sauce is made from soy beans, fennel, garlic, and chili peppers. Easy to find in the Asian foods section of any grocery. Add green onions, ginger, and garlic.

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