Chinese Chicken Breast Plate
Remix of: Orange Chicken. about a third less fat than the Orange Chicken
657
Calories
68g
Protein
69g
Carbs
13g
Fat
Chicken Breast seared and served over cup cooked brown rice with cup bell pepper and bright aromatics.
Protein 68g · Carbs 69g · Fat 13g
15 min
Prep
18 min
Cook
$4
Per Plate
657
Calories
What You Need
- 6 oz chicken breast
- 1 cup cooked brown rice
- 1.5 cups cooked broccoli (from about 2 cups raw florets)
- 1 cup cooked bok choy (from about 2 cups raw chopped)
- 1 cup cooked bell pepper (from about 1.5 cups raw diced)
- 1 tbsp coconut aminos
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 2 scallions, sliced
- 12 oz chicken breast
- 2 cup cooked brown rice
- 3 cups cooked broccoli (from about 2 cups raw florets)
- 2 cup cooked bok choy (from about 2 cups raw chopped)
- 2 cup cooked bell pepper (from about 1.5 cups raw diced)
- 2 tbsp coconut aminos
- 2 tsp sesame oil
- 2 tsp grated ginger
- 4 cloves garlic, minced
- 4 scallions, sliced
- 18 oz chicken breast
- 3 cup cooked brown rice
- 4 1/2 cups cooked broccoli (from about 2 cups raw florets)
- 3 cup cooked bok choy (from about 2 cups raw chopped)
- 3 cup cooked bell pepper (from about 1.5 cups raw diced)
- 3 tbsp coconut aminos
- 3 tsp sesame oil
- 3 tsp grated ginger
- 6 cloves garlic, minced
- 6 scallions, sliced
- 24 oz chicken breast
- 4 cup cooked brown rice
- 6 cups cooked broccoli (from about 2 cups raw florets)
- 4 cup cooked bok choy (from about 2 cups raw chopped)
- 4 cup cooked bell pepper (from about 1.5 cups raw diced)
- 4 tbsp coconut aminos
- 4 tsp sesame oil
- 4 tsp grated ginger
- 8 cloves garlic, minced
- 8 scallions, sliced
Before You Start
Pat the chicken dry, cut the broccoli into florets, chop the bok choy, mince the garlic, grate the ginger, and have the rice warm.
How To Make It
- Season the chicken and sear it in a hot pan over medium high, 12 to 15 minutes, turning once, until golden and it reaches 165°F in the center, then set it aside.
- Add the broccoli and bell pepper to the pan and cook, stirring, 4 to 5 minutes, until crisp tender and lightly blistered.
- Add the bok choy and cook, 2 to 3 minutes, until the stems are tender and the leaves wilt.
- Add the coconut aminos, ginger, garlic, and sesame oil and toss, about 1 minute, until fragrant and glossy.
- Slice the chicken and serve it with the vegetables over the rice, scattered with scallion.
Fix It: If the garlic starts to burn, pull the pan off the heat for a moment; it scorches in seconds and turns bitter.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 18 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories657
- Protein68g
- Carbs69g
- Fat13g
- Fiber14g
- Sodium334mg
Bonus Benefits
- Eating Well
- Steady Energy
- A Healthy Weight
- Blood Sugar
- Joint Comfort
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Ginger: warming aromatics, reported to reported to settle the stomach.
Ginger: warming aromatics, reported to reported to settle the stomach.
Tools For This Recipe
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