Orange Chicken
Pan Seared Orange Chicken With Bell Pepper, Bok Choy, And Jasmine Rice
PREP TIME: 10 Minutes/ COOK TIME: 30 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 740/ Protein 45g
DIFFICULTY LEVEL: MediumINGREDIENTS: Chicken Cutlets, 1 TBSP Everything Bagel Seasoning, 1 TSP Garlic Powder, Scallions, Bell Pepper, ¾ Cup Jasmine Rice, Baby Bok Choy, ½ Cup Orange Sauce
Step 1: Cook Rice
In a small pot, melt 2 TBSP
Combine rice, 1.25 cup water, and ¼ TSP of salt and pepper
Bring to a boil
REDUCE HEAT TO LOW AND COVER
Simmer on low for 15 minutes
Remove from heat, and remain covered until ready to serve
Step 2: Prep
While rice cooks, wash and dry produce
Trim and thinly slice scallions
Trim and quarter bok choy
Halve, core, and thinly slice bell pepper
Step 3: Cook Chicken
Pat chicken dry with paper towels
Season all over with ¼ TSP of salt, pepper, and garlic powder
Heat a drizzle of oil in a large pan over medium heat
Add chicken, cook for 6 minutes per side
Transfer chicken to plate to rest
Step 4: Start Vegetables
Add another drizzle of oil in same pan used for chicken
Add scallions, hok choy, and bell pepper
Cook for 2 minutes
Step 5: Finish Vegetables
Stir in orange sauce, ¼ cup of water, and 1 TBSP of butter with vegetables
Cook and cover for 4 minutes
Step 6: Finish and Serve
Transfer chicken to cutting board, and slice
Fluff rice with fork, and divide between shallow bowls
Top rice with vegetables and chicken
Sprinkle with everything bagel seasoning and scallion greens
Serve hot and enjoy
