New & Notable

Orange Chili Crisp Salmon

with Vegetable Rice & Roasted Peanuts

35 MIN

+$1.99/serving 4 Servings

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with Chicken Breasts

From the Test Kitchen

The star of this dish is the sweet and spicy sauce we're spooning over crispy skin salmon, which gets rich heat from our chili crisp seasoning, and a punch of sweetness from orange marmalade and fresh orange juice, plus a bit of butter to create even more depth of flavor. It's all served over vegetable rice, with sesame oil stirred in for a nutty finish.
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Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 cup Long Grain White Rice
15 oz Baby Bok Choy
1 Navel Orange
2 Scallions
4 tsps Chili Crisp Seasoning
¾ lb Carrots
2 Tbsps Orange Marmalade
2 Tbsps Sesame Oil
1 oz Salted Butter
3 Tbsps Roasted Peanuts

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. 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.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the orange crosswise; squeeze the juice into a bowl.

3 Cook the vegetables & finish the rice

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy stems and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy leaves. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to the pot of cooked rice. Add the sesame oil and stir to combine. Cover to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Make the pan sauce & serve your dish

In the pan of reserved fond, heat the butter on low until melted. Add as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant and combined. Add the orange juice (carefully, as the liquid may splatter) and orange marmalade. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the finished rice topped with the cooked chicken and pan sauce. Garnish with the sliced green tops of the scallions and peanuts. Enjoy!