Orange Chicken with a Bok Choy Stir Fry
I had a yen for the same orange chicken I’ve detailed here before. Used the same recipe since I’ve had such good luck with it. Tonight was no exception-the chicken was really good. I can’t think of any way to change the recipe that would improve it. Maybe some Szechuan peppercorns, or a lot more of the dried red peppers. Then Mrs J would be angry.
We were at the store getting a few items and I saw they had bok choy stocked in the produce aisle. I picked up a bunch and looked around for a recipe when we got home. Came across this one. It looked pretty good so I used it. Misread the recipe so I ended up using some red bell pepper instead of “hot” red peppers but I’d do the same thing again. I think it looks pretty. I used the whole stalk, they used only the white parts. Looking over the recipe again, I see I failed the “chopping bok choy stalks” test. They got all fancy and diagonal on me. I may make this again but with a bit of corn starch in the sweet and sour sauce just to thicken it a tad. Not bad at all just like it was. Some decent crunch in the white parts, and the sauce flavored it well.
Lots of pictures, I just don’t know which ones to cut: