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
- Heat a medium pot of water to boil. Cook pasta according to package directions for al dente. Drain and rinse.
- 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.
- Cut off the root of the bok choy, slice the stems, and roughly chop the leaves (see picture below.)
- 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.
- 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.