Orange Chicken with Roasted Bok Choy

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Greg must have been 10, meaning I was about 12, and we were all crammed around our circular kitchen table in what seemed to be a who-could-eat-the-most-the-fastest competition. Mom and Dad had ordered take-out from our favorite Chinese place. My face buried in a bowl of pork fried rice and chicken fingers, I was hardly paying attention to Greg – until he starting screaming.

“Something’s happening in my mouth!” he yelled in panic, his eyes wide with fear. He had mistaken a hot chili pepper for an orange peel in his favorite dish – orange chicken.

You’d think our response would be concern – and initially it was. My mom went to his rescue, giving him a glass of milk to counteract the heat. But once we learned what was going on, we all started laughing. Something’s happening in my mouth? He couldn’t have come up with something more specific to say? Maybe, “I ate something too spicy!”

To this day, every time my family orders Chinese (which is often) the “something’s happening in my mouth” story comes up. Although we laugh at how funny it was and tease Greg for his over-reaction, we all take extra care to examine our plates and avoid those hot chili peppers. None of us want to be the family joke for the next 15 years (notice I skipped the peppers in this recipe!).

Orange Chicken with Roasted Bok Choy
Yield: 2 servings. Per Serving: $3.28, 477 calories, 18g fat, 60g carbs, 24g protein

Cook ½ cup quinoa according to package directions and preheat the oven to 350 degrees Fahrenheit. Combine 2 tablespoons flour with ½ teaspoon salt and ½ teaspoon pepper. Cut 2 chicken breasts into bite sized pieces and toss in the flour mixture. Cook the chicken over medium heat in 1 tablespoon vegetable oil in a nonstick frying pan (this helps reduce the amount of oil you need). Cook about 5 minutes on each side, until the chicken is lightly browned.

While the chicken is cooking, juice 2 oranges. Combine the juice, 1 tablespoon soy sauce, and ½ tablespoon honey in a small saucepan. Heat over medium heat until bubbling, about 5 minutes. Add to the skillet with the (cooked) chicken and simmer on medium-low heat until the mixture sticks to the chicken.

Quarter 2 bok choy and remove the core by cutting the ends off at a diagonal. Put in baking dish in a single layer and drizzle with 1 tablespoon olive oil and a pinch of salt and pepper. Roast in the oven for about 10 minutes, flipping once, until the leaves are bright green and starting to brown.