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:
Posted on October 5, 2010, in JeffreyW, Recipes and tagged dried red peppers, jasmine rice, orange chicken, red bell peppers, sweet and sour bok choy. Bookmark the permalink. Comments Off on Orange Chicken with a Bok Choy Stir Fry.