Asian Chicken Over Jasmine Rice And  Baby Bok Choy Recipe by Perry
Cooking Instructions 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. 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 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. 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 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. 4 Break and whisk the eggs in a separate dish. 5 Dip chicken pieces in the mixture of egg and then flour mixture. 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. 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Brown gravy or chicken gravy Duck Confit Dinner Salmon Cakes Air Fryer Banana Bread Noodles in Canned Mackerel Tomato Sauce Brown gravy or chicken gravy Duck Confit Dinner Salmon Cakes Air Fryer Banana Bread Noodles in Canned Mackerel Tomato Sauce Cooked Rice Namkeen Crepes Dry roasted kaale chane Coconut Flour Banana Bread Easy Turkish bread Tofu Bake (“tastes like chicken”) Recipe Revamped chocolate dip biscuits Fusilli with broccoli, arugula and mushrooms Fried Oreos ChanaDal Wada Cooked Rice Namkeen Crepes Dry roasted kaale chane Coconut Flour Banana Bread Easy Turkish bread Tofu Bake (“tastes like chicken”) Recipe Revamped chocolate dip biscuits Fusilli with broccoli, arugula and mushrooms Fried Oreos ChanaDal Wada