Name: Orange-Peppercorn Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 baby bok choy; 4 chicken breast; 1½ tbsp pink peppercorns; 1 tbsp orange zest; ¼ tsp salt; 2 tbsp fresh ginger; 6 scallions; 3 tbsp fresh orange juice; 3 tbsp soy sauce; 2 tbsp rice vinegar; 2 tbsp canola oil; 1 tbsp fresh ginger; 1 tsp garlic; 1 pinch sugar

Orange-Peppercorn Chicken Recipe

Daryl Ray Modified: February 17, 2024

How To Make Orange-Peppercorn Chicken

Served with a tangy sauce, chicken breasts are rubbed with peppercorns and orange zest then steamed over bok choy, for a citrusy peppercorn chicken dish.

Preparation: 20 minutes

Cooking: 10 minutes

Total: 30 minutes

Serves:

Ingredients

½lbbaby bok choy,(4 pieces)
4chicken breast,boneless, halves
1½tbsppink peppercorns,chopped
1tbsporange zest,grated
¼tspsalt
2tbspfresh ginger,julienned

For Scallion-Ginger Sauce:

6scallions
3tbsporange juice,fresh
3tbspsoy sauce
2tbsprice vinegar
2tbspcanola oil
1tbspginger,fresh, minced, peeled
1tspgarlic,minced
1pinchsugar

Instructions

Line a 10-inch Asian bamboo steamer with baby bok choy. Rub chicken breast halves with peppercorns and orange zest, then season with salt; place on top of bok choy.
Sprinkle with julienned ginger. Place bamboo cover on the steamer; steam over a large pot of simmering water for 8 to 10 minutes or until chicken is no longer pink in the thickest parts when slit with a knife.

Scallion-Ginger Sauce:

In a bowl, combine the scallions, orange juice, soy sauce, rice vinegar, canola oil, minced ginger, garlic, and a pinch of sugar.
Serve the chicken and bok choy with the scallion-ginger sauce.