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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, asian chicken over jasmine rice and  baby bok choy. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Asian Chicken over Jasmine Rice and  Baby Bok Choy is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Asian Chicken over Jasmine Rice and  Baby Bok Choy is something which I’ve loved my entire life.

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

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

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