If you love Chinese takeout but hate the sodium hangover that follows, this kid-friendly dish is a winner. If your market doesn’t carry baby bok choy, substitute 1 lb. chopped regular bok choy or napa cabbage. Serve this saucy dish over brown rice noodles or steamed brown rice.

This Story Originally Appeared On cookinglight.com


Credit: Caitlin Bensel

Recipe Summary

35 mins
35 mins
Serves 4 (serving size: 3 oz. chicken and 2 bok choy halves)


Ingredient Checklist


Instructions Checklist
  • Toss chicken with 3 tablespoons cornstarch; shake off excess. Heat 3 tablespoons canola oil in a large nonstick skillet over high. Add chicken; cook until browned, about 8 minutes. Set aside; wipe skillet clean.

  • Combine orange juice, soy sauce, vinegar, honey, red pepper, and remaining 1 teaspoon cornstarch; set aside. Heat skillet over medium; add 1 tablespoon sesame oil and half of bok choy; cook until browned. Remove from skillet; repeat with remaining 1 tablespoon sesame oil and bok choy. Return all bok choy to skillet. Reduce heat to low; add 1/4 cup water. Cover and cook until tender, about 2 minutes. Sprinkle with salt. Set aside.

  • Add ginger, garlic, and remaining 1 tablespoon canola oil to skillet; cook over medium 2 minutes. Add orange juice mixture; cook until thickened. Stir in chicken. Divide among 4 plates; sprinkle with sesame seeds and chile, and serve with bok choy.

Nutrition Facts

398 calories; fat 25g; saturated fat 3g; protein 28g; carbohydrates 14g; fiber 2g; sugars 5g; added sugar 1g; sodium 525mg.