Bok Choy with Spicy Orange Chicken

Here is a adaptation of a traditional Asian meal preparation made originally with pork. I tend to feel that pork and chicken are somewhat interchangeable in certain circumstances like this is one.

The recipe is spicy but keep in mind that you can alter the heat levels with the amount of curry, chili powder, and crushed pepper you use. All of the heat comes form the marinade, therefore you have control. If you are unsure if its going to be too spicy- start with less of the heat ingredients and adjust to your desired heat level.

I particularly like marinaded meat meals on weekdays when you are pressed for time after work to get dinner out. The beauty is that the meat is ready to cook since it has been marinading for up to 24 hours ahead. Basically get home, put up the rice and grill the chicken and bok choy. This recipe can also be prepared on the range with a grill pan - both approaches are presented below.

Ingredients:

4 chicken breasts - skinned and cleaned (about 1.5 to 2 lbs)
1 small head bok choy (1 lb.), quartered lengthwise or 2 baby bok choy, halved lengthwise
1 cup orange juice
1/2 cup bottled chili sauce
4 tbsp olive oil (half for marinade and half for cooking)
1 tbsp curry powder
1/2 tsp crushed red pepper
Hot cooked brown rice (optional)

Process:

Marinade Preparation (make ahead portion):

1) Combine orange juice, chili sauce, 2 tbsp olive oil, curry powder, and crushed red pepper; stir well

2) Place half the marinade in a self-sealing plastic bag set in a shallow dish; cover and refrigerate remaining half

3) Add chicken to marinade in plastic bag; seal bag

4) Marinate in refrigerator for 4 to 24 hours

Meal Preparation

Grilling Preparation (day of cooking portion):

1) Place chicken breasts on hot grilling surface

2) Grill chicken until the center is cooked and juices run clear. Remove chicken from grill; cover and keep warm

3) When chicken is half way cooked, place bok choy with brushed with 2 tbsp olive oil to the grilling surface cut sides down. Grill bok choy until just tender (about 8 to 10 minutes) - turn bok choy about half way through grilling.

4) While the bok choy is cooking, In a small saucepan bring reserved half of marinade to a boil. Reduce heat and simmer, uncovered, for 10 to 13 minutes or until liquid is reduced to 1/2 cup.

5) Plate chicken and bok choy. Drizzle with sauce reduction. Serves nicely with brown rice.

Stove Top Preparation (day of cooking portion):

1) Heat a nonstick or well-seasoned grill pan on medium-high heat until hot

2) Reduce heat to medium; place chicken on pan

3) Grill chicken until the center is cooked and juices run clear

4) Remove chicken from pan; cover and keep warm

5) Brush bok choy with 2 tbsp olive oil and add to grill pan cut sides down

6) Grill bok choy until just tender (about 8 to 10 minutes) - turn bok choy about half way through grilling

7) While the bok choy is cooking, In a small saucepan bring reserved half of marinade to a boil. Reduce heat and simmer, uncovered, for 10 to 13 minutes or until liquid is reduced to 1/2 cup.

8) Plate chicken and bok choy. Drizzle with sauce reduction. Serves nicely with brown rice.