Orange Chicken & Bok Choy with Noodles


I’m gonna be honest: when I made this recipe, I knew it would be pretty good…when I tasted it, I fell in love. I was eating the leftovers of this dish for lunch in my office kitchen, and someone asked me where I had ordered my Chinese takeout from because it looked legit! That’s when you know you’ve made a good recipe.

Stir-fry is such an easy dish to make in any shape and form, so it’s great to whip up on a stressful weeknight after work. I originally planned to make this dish with quinoa, but the gluten-free brown rice noodles were just calling my name. Regardless, it’s super versatile – you could sub in shrimp for chicken, broccoli for bok choy, etc – so be whimsical.

Orange Chicken & Bok Choy With Brown Rice Noodles

Servings: 2-4 (it’s easily scalable up or down)
Cost per serving: 


  • brown rice quinoa noodles (follow package directions for servings)
  • 4-8 small boneless skinless chicken thighs (I do 2 per serving), cubed
  • 1 orange
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sriracha or chili sauce (to taste)
  • 1 tsp ground ginger
  • 1-2 bunches bok choy
  • 1 tsp olive oil
  • 3 cloves minced garlic


  1. Heat a medium pot of water to boil. Cook pasta according to package directions for al dente. Drain and rinse.
  2. Use a zester (or a small grater) to get 2 tsp of zest from the orange skin. Cut the orange in half and squeeze into a large bowl. Add zest, soy sauce, sesame oil, sriracha, and ginger, and stir until thoroughly combined. Season with salt and pepper to taste. Add cubed chicken pieces, tossing to coat.
  3. Cut off the root of the bok choy, slice the stems, and roughly chop the leaves (see picture below.)
  4. Heat olive oil in a large skillet on medium heat – add garlic, stirring 30 secs-1 min until fragrant. Add chicken and marinade. Let cook for 8-10 minutes, or until chicken is white on the inside.
  5. Add the bok choy, stir fry for 1-2 minutes more. Add noodles, tossing to mix – let cook for 1 minute more so noodles can absorb some of the sauce. Season with salt and pepper and serve.

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