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

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, asian chicken over jasmine rice and  baby bok choy. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Remove the bok choy and steamer basket from pan; cover and keep warm. Great recipe for Asian Chicken over Jasmine Rice and Baby Bok Choy. From my first edition the batter made the chicken too slimy.

Asian Chicken over Jasmine Rice and  Baby Bok Choy is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Asian Chicken over Jasmine Rice and  Baby Bok Choy is something which I have loved my entire life.

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

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. Grains of jasmine rice take on a toasty, crispy crust in this perfect pot of rice topped with salmon, bok choy, and corn. To achieve the crust at the bottom of the pot, use a squeeze bottle to. over Jasmine Rice and Baby Bok ChoyIf cooking chicken legs looks complicated, fear not.

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.

In this recipe, they're simply seared in the pan, then transferred to the oven to finish. In the meantime, you can easily put together the jasmine rice and crisp bok choy. At the end, the chicken is given a brushing of honey lemongrass glaze—a finishing touch that creates a huge wave of citrusy, sweet. Add the bok choy and garlic; season with salt and pepper. Add the remaining peanut oil to the skillet.

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