Equipment
Ingredients
Chicken and Marinade
- 600 g chicken breast, diced into bite-sized pieces
- 15 ml light soy sauce
- 10 g cornstarch
Citrus Sauce
- 100 ml orange juice, freshly squeezed
- 5 g orange zest, finely grated
- 30 ml lemon juice, freshly squeezed
- 3 g lemon zest, finely grated
- 30 ml light soy sauce
- 30 g honey
- 10 g ginger, peeled and minced
- 2 garlic, minced
- 10 g cornstarch
Base and Greens
- 200 g jasmine rice, uncooked
- 300 ml water
- 300 g bok choy, washed and chopped
- 30 ml neutral cooking oil
- 5 ml sesame oil, toasted
Nutrition (per serving)
Method
Place the diced chicken breast into a bowl with the light soy sauce and cornstarch. Toss well to coat the chicken completely and set aside to marinate.
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then cover and reduce heat to low. Cook until the water is absorbed and the rice is tender.
In a separate mixing bowl, combine the orange juice, orange zest, lemon juice, lemon zest, light soy sauce, honey, minced ginger, minced garlic, and cornstarch. Stir vigorously until the honey dissolves and the cornstarch is fully suspended.
Heat the neutral cooking oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until nicely browned on the outside and the internal temperature reaches 74°C/165°F to ensure food safety.
Add the chopped bok choy to the wok with the cooked chicken. Toss continuously until the leaves just begin to wilt and the stems turn bright green.
Pour the prepared citrus sauce mixture into the wok. Let the mixture bubble and simmer rapidly until the sauce thickens into a glossy glaze that coats the chicken and vegetables.
Remove the wok from the heat and drizzle the toasted sesame oil over the stir-fry. Toss once more to distribute the aromatic oil evenly.
Divide the cooked jasmine rice among warm plates or bowls. Spoon the citrus chicken and greens generously over the rice, ensuring the tangy sauce soaks into the grains.
Chef's Notes
- Always zest your citrus fruits before juicing them. It is nearly impossible to yield good zest from a squeezed, collapsing rind.
- Velveting the chicken with a cornstarch and soy sauce marinade protects the meat fibers from the intense heat of the wok, resulting in incredibly tender and juicy pieces.
- Have all your ingredients chopped, measured, and positioned next to the stove before you turn on the heat. Stir-frying happens rapidly and requires your undivided attention.
Storage
Refrigerator: 3 days — Store the rice and the stir-fry in separate airtight containers to prevent the rice from becoming mushy.
Freezer: 1 month — The bok choy may lose its crisp texture upon thawing, but the chicken and sauce freeze well.
Reheating: Microwave in 60-second intervals until steaming. Add a splash of water to the rice to help rehydrate it during reheating.
