Orange Chicken with Sticky White Rice and Sauteed Ginger Soy Bok Choy
Recipe - Lyndale Liquor
Orange Chicken with Sticky White Rice and Sauteed Ginger Soy Bok Choy
Prep Time10 Minutes
Servings2
Cook Time20 Minutes
Ingredients
1 pkg (18 oz) Innovasian Orange Chicken
1 pkg (18 oz) Innovasian Sticky White Rice
2 tablespoons canola oil
3 garlic cloves, minced
1 1/2 inch piece ginger, minced
1/4 tsp red pepper flakes
4 bunches baby bok choy, trimmed and cleaned
2 tablespoons soy sauce
Toasted sesame oil
Directions
- In a large sauté pan, heat oil over medium-high until shimmering. Add garlic, ginger, and red pepper flakes; cook, stirring constantly, until fragrant, about 45 seconds.
- Add bok choy and toss; cook 2 minutes. Add soy sauce, 1 tablespoon water, then cover pan and cook another 2 minutes, until steam begins to escape from under lid.
- Uncover and continue to cook until liquid is almost evaporated and stalks are soft, 3 minutes. Drizzle with sesame oil.
- Prepare Spicy Chicken and Sticky White Rice per directions. Serve with bok choy.
10 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Directions
- In a large sauté pan, heat oil over medium-high until shimmering. Add garlic, ginger, and red pepper flakes; cook, stirring constantly, until fragrant, about 45 seconds.
- Add bok choy and toss; cook 2 minutes. Add soy sauce, 1 tablespoon water, then cover pan and cook another 2 minutes, until steam begins to escape from under lid.
- Uncover and continue to cook until liquid is almost evaporated and stalks are soft, 3 minutes. Drizzle with sesame oil.
- Prepare Spicy Chicken and Sticky White Rice per directions. Serve with bok choy.