Crispy, bite-sized chicken pieces tossed in a glossy, tangy, and sweet orange sauce with a hint of spice. This popular Chinese-American takeout classic is surprisingly easy to make at home and is perfect served over steamed rice.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
487cal
37gprotein
34gcarbs
22g
Ingredients
1.5 lb Boneless Skinless Chicken Thighs (Cut into 1-inch pieces)
1 large Egg White (Lightly beaten)
5 tbsp Soy Sauce (Divided use: 2 tbsp for marinade, 3 tbsp for sauce)
1 tbsp Shaoxing Wine (Can substitute with dry sherry)
0.5 tsp Salt (For marinade)
0.25 tsp White Pepper
9 tbsp Cornstarch (Divided use: 1/2 cup (8 tbsp) for dredging, 1 tbsp for slurry)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Tender-crisp bok choy tossed in a savory garlic sauce. This classic Chinese-American side dish comes together in under 10 minutes, making it a perfect healthy addition to any weeknight meal.
About Orange Peel Chicken, Steamed Basmati Rice and Garlic Bok Choy
Tangy orange peel chicken with fluffy rice – a protein-packed, energy-giving homestyle meal!
This chinese_american dish is perfect for dinner. With 849.88 calories and 44.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Freshly squeezed is best)
1 tbsp Orange Peel (Thinly sliced, from one orange, white pith removed)
2 tbsp Rice Vinegar
3 tbsp Sugar (Adjust to taste)
1 inch Ginger (Finely minced)
3 cloves Garlic (Finely minced)
6 whole Dried Red Chilies (Adjust to your spice preference)
0.25 cup Chicken Broth (Low sodium recommended)
2 tbsp Water (For cornstarch slurry)
1 tsp Sesame Oil (Toasted sesame oil for finishing)
2 stalks Scallions (Thinly sliced, for garnish)
Instructions
1
Marinate the Chicken
In a medium bowl, combine the chicken pieces, 2 tbsp soy sauce, Shaoxing wine, salt, and white pepper. Mix well.
Add the lightly beaten egg white and mix until the chicken is fully coated.
Let the chicken marinate for at least 15-20 minutes at room temperature.
2
Prepare Sauce and Cornstarch Slurry
In a small bowl, whisk together the orange juice, remaining 3 tbsp soy sauce, rice vinegar, sugar, and chicken broth. Set aside.
In a separate very small bowl, mix 1 tbsp of cornstarch with 2 tbsp of cold water until smooth to create a slurry. Set this aside as well.
3
Dredge and Fry the Chicken
Place the remaining 1/2 cup (8 tbsp) of cornstarch in a shallow dish or a large zip-top bag.
Working in batches, add the marinated chicken to the cornstarch and toss to coat each piece thoroughly. Shake off any excess cornstarch.
In a wok or heavy-bottomed pot, heat 2 cups of vegetable oil to 350°F (175°C).
Carefully add the coated chicken to the hot oil in a single layer, avoiding overcrowding. Fry for 4-5 minutes, turning occasionally, until golden brown, crispy, and cooked through.
Remove the chicken with a slotted spoon and let it drain on a wire rack.
4
Create the Orange Sauce
Carefully pour out the hot oil into a heatproof container, leaving about 1 tablespoon of oil in the wok.
Reheat the wok over medium-high heat. Add the minced ginger, garlic, dried red chilies, and orange peel. Stir-fry for about 30 seconds until fragrant.
Pour the prepared orange sauce mixture into the wok and bring it to a boil.
Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while whisking constantly. Cook for 1-2 minutes until the sauce thickens to a glossy, syrup-like consistency.
5
Combine and Serve
Add the crispy fried chicken back into the wok with the thickened sauce.
Toss everything together quickly for about 30-60 seconds until all the chicken is evenly coated.
Turn off the heat, drizzle with sesame oil, and give it one final toss.
Garnish with sliced scallions and serve immediately with steamed rice.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
454 g Bok Choy (About 1 lb, baby bok choy or regular)
2 tbsp Vegetable Oil (Use a neutral oil with a high smoke point)
5 cloves Garlic (Finely minced)
1 inch Ginger (Peeled and finely minced)
2 tbsp Soy Sauce (Use low-sodium if preferred, or tamari for gluten-free)
1 tsp Toasted Sesame Oil (Adds a nutty, aromatic finish)
0.5 tsp Sugar (Balances the saltiness of the soy sauce)
3 tbsp Vegetable Broth (Water can be used as a substitute)
0.25 tsp White Pepper (Use black pepper if white is unavailable)
Instructions
1
Prepare the Bok Choy: Trim about 1/4 inch from the base of the bok choy. If using baby bok choy, slice them in half lengthwise. For larger heads, separate the leaves from the stalks and cut the stalks into 1-inch pieces. Wash thoroughly to remove any grit and pat completely dry with a kitchen towel. This is crucial to prevent oil splattering and to achieve a good sear.
2
Mix the Sauce: In a small bowl, whisk together the soy sauce, toasted sesame oil, sugar, vegetable broth, and white pepper. Set aside.
3
Sauté Aromatics: Heat the vegetable oil in a large wok or skillet over high heat until it just begins to smoke. Add the minced garlic and ginger and stir-fry for 15-30 seconds until fragrant. Be careful not to let them burn.
4
Stir-fry the Bok Choy: Add the bok choy stalks (if separated) to the wok and stir-fry for 1-2 minutes until they start to become tender. Then, add the leafy parts and continue to stir-fry for another 1-2 minutes until the leaves have wilted but the stalks remain crisp.
5
Add Sauce and Serve: Give the sauce a quick stir and pour it into the wok. Toss everything together quickly for about 30-60 seconds until the bok choy is evenly coated and the sauce has slightly thickened. Remove from heat immediately and serve hot.
