Orange-Peppercorn Chicken Recipe

Orange-Peppercorn Chicken Recipe

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



  • ½lbbaby bok choy,(4 pieces)
  • 4chicken breast,boneless, halves
  • tbsppink 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


  1. 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.

  2. 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:

  1. In a bowl, combine the scallions, orange juice, soy sauce, rice vinegar, canola oil, minced ginger, garlic, and a pinch of sugar.

  2. Serve the chicken and bok choy with the scallion-ginger sauce.


  • Calories: 403.21kcal
  • Fat: 23.47g
  • Saturated Fat: 5.23g
  • Trans Fat: 0.21g
  • Monounsaturated Fat: 11.14g
  • Polyunsaturated Fat: 5.51g
  • Carbohydrates: 8.41g
  • Fiber: 2.30g
  • Sugar: 2.52g
  • Protein: 38.85g
  • Cholesterol: 111.36mg
  • Sodium: 779.02mg
  • Calcium: 100.55mg
  • Potassium: 714.49mg
  • Iron: 2.30mg
  • Vitamin A: 64.26µg
  • Vitamin C: 27.83mg
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