Ingredients Jump to Instructions ↓

  1. 4 baby bok choy (1/2 pound total) , halved lengthwise 4 (4-ounce) boneless chicken breast halves 1 1/2 tablespoon(s) chopped pink peppercorns 1 tablespoon(s) grated orange zest 1/4 teaspoon(s) salt 2 tablespoon(s) julienned fresh ginger 6 scallions , finely chopped 3 tablespoon(s) fresh orange juice 3 tablespoon(s) soy sauce 2 tablespoon(s) rice vinegar 2 tablespoon(s) canola oil 1 tablespoon(s) minced peeled fresh ginger 1 teaspoon(s) minced garlic 1 pinch(s) sugar

Instructions Jump to Ingredients ↑

  1. Line a 10-inch Asian bamboo steamer with baby bok choy. Rub chicken breast halves with peppercorns and orange zest, then season with salt; place on top of bok choy. Sprinkle with julienned ginger. Place bamboo cover on steamer; steam over a large pot of simmering water 8 to 10 minutes or until chicken is no longer pink in the thickest parts when slit with a knife. While chicken is steaming, make the scallion-ginger sauce: In a bowl, combine scallions, orange juice, soy sauce, rice vinegar, canola oil, minced ginger, garlic, and a pinch of sugar. Serve the chicken and bok choy with the scallion-ginger sauce.


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