Recipe: Yummy Asian Chicken over Jasmine Rice and Baby Bok Choy

Asian Chicken over Jasmine Rice and  Baby Bok Choy. Great recipe for Asian Chicken over Jasmine Rice and Baby Bok Choy. From my first edition the batter made the chicken too slimy. Although at the time, I only had bone-in chicken wings and the flavor was perfect.

Although at the time, I only had bone-in chicken wings and the flavor was perfect.. A classic Asian stir fry dish that uses flank steak strips and is highlighted by a mild spicy. A favorite chicken dish from the Chinese restaurant comes home in this quick but tasty version. You can cook Asian Chicken over Jasmine Rice and  Baby Bok Choy using 20 ingredients and 8 steps. Here is how you cook it.

Ingredients of Asian Chicken over Jasmine Rice and  Baby Bok Choy

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

Curry paste, coconut milk, ginger, and garlic flavor the sliced chicken breast meat and potatoes and give the dish its lovely yellow color. Serve over hot cooked jasmine rice. See great recipes for Asian Chicken over Jasmine Rice and Baby Bok Choy too! 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 step by step

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..

Asian jasmine rice is cooked with sauteed bok choy in chicken broth for a delicious and easy rice side dish.. Melt butter in a deep wok or wide pot over medium heat. Baby Bok Choy One Pot Rice. Asian Chicken over Jasmine Rice and Baby Bok Choy. From my first edition the batter made the chicken too slimy.