Ingredients
½lbbaby bok choy,(4 pieces)
4chicken breast,boneless, halves
1½tbsppink peppercorns,chopped
1tbsporange zest,grated
¼tspsalt
2tbspfresh ginger,julienned
6scallions
3tbsporange juice,fresh
3tbspsoy sauce
2tbsprice vinegar
2tbspcanola oil
1tbspginger,fresh, minced, peeled
1tspgarlic,minced
1pinchsugar
Preparation
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.
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.
