Name: Orange-Peppercorn Chicken
Yield: 4
Ingredients: 4 baby bok choy (1/2 pound total) -; 4 boneless chicken breast halves -; 1 1/2 tbsp. chopped pink peppercorns -; 1 tbsp. grated orange zest -; 1/4 tsp. salt -; 2 tbsp. julienned fresh ginger -; 6 scallions -; 3 tbsp. fresh orange juice -; 3 tbsp. soy sauce -; 2 tbsp. rice vinegar -; 2 tbsp. canola oil -; 1 tbsp. minced peeled fresh ginger -; 1 tsp. minced garlic -; 1 pinch sugar -

Recipe information

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Ingredients for - Orange-Peppercorn Chicken

1. 4 baby bok choy (1/2 pound total) -

2. 4 boneless chicken breast halves -

3. 1 1/2 tbsp. chopped pink peppercorns -

4. 1 tbsp. grated orange zest -

5. 1/4 tsp. salt -

6. 2 tbsp. julienned fresh ginger -

7. 6 scallions -

8. 3 tbsp. fresh orange juice -

9. 3 tbsp. soy sauce -

10. 2 tbsp. rice vinegar -

11. 2 tbsp. canola oil -

12. 1 tbsp. minced peeled fresh ginger -

13. 1 tsp. minced garlic -

14. 1 pinch sugar -

How to cook deliciously - Orange-Peppercorn Chicken

1. Stage

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 steamer; steam over a large pot of simmering water 8 to 10 minutes or until chicken is no longer pink in the thickest parts when slit with a knife.

2. Stage

While chicken is steaming, make the scallion-ginger sauce: In a bowl, combine 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.