Chinese Orange Chicken

can you believe i still have oranges and grapefruits left from christmas? the great thing about citrus fruits is they stay good for quite a while if you keep them in a cool dark place (for us, it's the pantry).

i had a bunch of baby bok choy that needed to be used as well as some bean sprouts. i figured i could make some kind of orange sauce with the florida oranges and create a meal using things that needed to be used. sometimes meals just come together like that and turn out so well i have to share them with you. Students in online cooking schools know that sometimes great meals can just come together like this meal did.

the stars don't always align though. trust me, for every meal that is great, there are probably two that are just so-so. E and i are cutting out unnecessary carbs so we just did chicken and veggies but this would be great over brown rice too.

---

Chinese Orange Chicken
Serves 2

2 boneless skinless chicken breasts
2 tbs soy sauce
1/2 tbs oil
1/2 large onion, chopped
1 cup mushrooms, sliced
2 heads of baby bok choy, roughly chopped
1 cup bean sprouts
1 tbs ginger, minced
1 tsp garlic, minced
1/2 tsp red pepper flakes
1 orange, zested and juiced
2 tbs dry sherry
1 tbs tamari
1 tsp corn starch
1/2 tsp dark sesame oil

thinly slice chicken breasts, toss with soy sauce and set aside. in a small bowl, whisk together orange juice, zest, sherry, tamari, corn starch, and sesame oil.

heat wok over medium-high heat and add oil. add onions and mushrooms and saute until tender (2-3 minutes). remove from wok and add chicken. cook 1 minute on each side and add onions and mushrooms back into wok. add ginger, garlic, and red pepper flakes and stir well to combine. add chopped bok choy and bean sprouts and stir. pour orange mixture over everything and cook until sauce has thickened.

remove from heat and serve over rice, if desired.