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Orange Chicken Stir-Fry
with Bok Choy & Snow Peas
30 MIN
2 Servings
From the Test Kitchen
In our spin on this Chinese-American favorite, tender chicken and crisp vegetables are tossed with bites of juicy fresh orange in our sweet and spicy hoisin-based sauce. And it all comes together in one pan for easy cleanup!
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories380 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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ingredients
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step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Halve the snow peas crosswise. Peel and medium dice the orange. In a bowl, combine the hoisin sauce, soy sauce, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Start the stir-fry:
Add the sesame oil to the pan of reserved fond; heat on medium-high until hot. Add the chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the sliced peppers and halved peas. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.
4
Finish the stir-fry & serve your dish:
Add the cooked chicken and sauce to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated and combined. Turn off the heat. Add the diced orange and chopped bok choy leaves; stir until the bok choy leaves are wilted. Taste, then season with salt and pepper if desired. Enjoy!
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Halve the snow peas crosswise. Peel and medium dice the orange. In a bowl, combine the hoisin sauce, soy sauce, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.
2
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Start the stir-fry:
Add the sesame oil to the pan of reserved fond; heat on medium-high until hot. Add the chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the sliced peppers and halved peas. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.
4
Finish the stir-fry & serve your dish:
Add the cooked chicken and sauce to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly coated and combined. Turn off the heat. Add the diced orange and chopped bok choy leaves; stir until the bok choy leaves are wilted. Taste, then season with salt and pepper if desired. Enjoy!
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