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
Preparation
Step 1Line 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.Step 2While 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.
