Orange Chicken with Cilantro Lime Jasmine Rice and Grilled Bok Choy

Orange Chicken with Cilantro Lime Jasmine Rice and Grilled Bok Choy 

Sauce/Marinade

3 Cups Water 

1/2 Freshly Squeezed Lemon Juice

1/4 Cup Orange Juice

2/3 Cup Rice Vinegar

5 tbs Reduced Sodium Soy Sauce

(Combine in sauce pan and bring to simmer) then add in:

2 Cups Brown Sugar

2 Tbs Orange Zest

1/2 tsp Lemon Zest

4 Large, Chopped Garlic Cloves

2 Heaping TBS Chopped Scallion

Pinch or two of Red Pepper Flakes

Bring to a boil and let cool.

Chop up 3-4 large chicken breasts and put in a ziplock freezer bag with 1 1/2 cups of cooled sauce/marinade. Put in fridge for 3-4 hours.

After chicken is done marinating, drain from marinade and lightly coat with flour. Pan fry in vegetable oil in a skillet until chicken is browned and cooked through. Remove and let cool on paper towels on plate.

Take another cup of marinade and bring to a boil in a heavy skillet or Dutch oven. Reduce to a simmer and add in 3-4 tablespoons of cornstarch mixed with 2-3 tbs water to thicken. Add in chicken and simmer for 3-5 minutes.

Serve over jasmine rice fluffed with fresh chopped cilantro and fresh lime  zest.

Bok Choy & Scallions:

Lightly drizzle olive oil over bok choy and scallions and grill on a grill pan for 2 minutes on each side. Sprinkle on sautéed garlic and sea salt.

Enjoy!