Again, we picked up our CSA box and I was faced with something I'd never had before. Four small bunches of baby pak choy. Not sure what to do with it, I did a little internet searching and I'm so glad that I gave this veggie it's due. This dish was excellent and the addition of these greens really heighten the lightness and beautiful flavors. A little sweet from the honey, a touch of citrus from the orange juice and zest, but mostly just a delicious, filling meal without a heavy feeling afterward. These are all rather mild flavors but combined for a delicious honey-orange kicked up stir fry. Even with three parts (chicken, pak choy and rice), I made this dish quickly after work one night. Now I'm looking forward to more pak choy from the farm, since this is a great dish I definitely want to make again.
When I searched, I found this recipe at taste.com, and really wanted to make it despite needing to swap out some ingredients for what I had on hand. I used ground ginger in place of fresh, and rather than oyster sauce, I subbed in orange juice and added orange zest. But what made me most happy about this recipe, what that it showed me how easy it is to prepare pak choy and know that when served with a flavorful dish, this green can provide a bright, flesh flavor and change of pace from spinach or other greens. For a lovely spring dish using an often under utilized green, gather the ingredients to make this quick dish and enjoy.
Honey Chicken with Pak Choy
Ingredients
1 cup basmati rice
1 Tablespoon vegetable oil
1 red onion, halved and thinly sliced
1 clove garlic, minced
3 chicken breasts, boneless and skinless, cut into 1 inch chunks
1 Tablespoon orange zest
1/2 teaspoon ground ginger
1/4 cup soy sauce
2 Tablespoons orange juice
1 1/2 Tablespoon honey
1 Tablespoon sesame oil
ground pepper, to taste
4 bunches baby pak choy
In a medium sauce pan, cook rice according to package directions.
In a large skillet, heat oil over high heat. Add onion and garlic and stir fry for about a minute.
Add chicken, orange zest and ginger, and cook for another minute.
Add soy sauce, orange juice, honey and sesame oil. Season with pepper and stir fry for 8-10 minutes until chicken is cooked through and sauce is slightly reduced.
While chicken cooks, rinse pak choy, pat dry and quarter each bunch. Place in a heat proof bowl. Cover with boiling water, then drain.
To serve, divide rice among plates, top with chicken mixture and pak choy.
Makes 4 servings.
Happy Baking,
The Cookie Princess
Printer Friendly Recipe
No comments:
Post a Comment