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

Before you jump to Asian Chicken over Jasmine Rice and  Baby Bok Choy recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

The benefits of healthy eating are these days being given more attention than ever before and there are many reasons for doing this. There are many diseases related to a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. Although we’re incessantly being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. It is likely that lots of people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, however, to make several small changes that can start to make a difference to our daily eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food as you most probably choose lots of items out of habit. For instance, have you ever checked how much sugar and salt are in your preferred cereal? Consuming a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. You don’t like eating oatmeal on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one simple change to your diet has been achieved.

Thus, it should be somewhat obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to asian chicken over jasmine rice and  baby bok choy recipe. You can cook asian chicken over jasmine rice and  baby bok choy using 20 ingredients and 8 steps. Here is how you achieve it.

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

Pour half the mixture over the chicken, along with half the ginger and half the garlic. Chicken: Use either boneless, skinless chicken breasts or thighs. Bok Choy: You can use baby or adult bok choy and it is available at most grocery stores. However, feel free to use napa cabbage in place of the bok choy if you can not find bok choy. Stir Fry Sauce: This sweet and savory sauce is made with soy sauce, garlic, honey, ginger, and rice wine vinegar.

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