Orange Beef

with Bok Choy & Scallion Rice

30 MIN

-$0.05/serving 2 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

Bright citrus is the star of this dish, thanks to the fresh navel orange juice we’re using in a sweet and savory soy-based sauce that coats tender beef and crisp bok choy. A bed of fluffy scallion rice is the perfect accompaniment to soak up all of the delicious, saucy bites.
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Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
½ cup Long Grain White Rice
1 Navel Orange
10 oz Baby Bok Choy
2 Scallions
2 cloves Garlic
1 Tbsp Sambal Oelek
2 Tbsps Soy Glaze
1 Tbsp Rice Vinegar
1 tsp Black & White Sesame Seeds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the orange; squeeze the juice into a medium bowl. Peel and finely chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop.

2 Make the scallion rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

3 Make the sauce

Meanwhile, to the bowl of orange juice, add the chopped garlic, vinegar, soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine.

4 Start the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through.

5 Finish the chicken & serve your dish

Add the chopped bok choy to the pan of cooked chicken; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are slightly wilted. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted. Turn off the heat. Serve the finished chicken and bok choy over the scallion rice. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!