Orange glazed chicken with baby Bok Choy is a light comfort meal that brings in the flavors of fall to your dinner table. It’s Autumn. The sun sets earlier now and the nights are growing shorter as fall begins its slow melt into winter. Out my kitchen window the starlings pick the last of the fermented berries off the European mountain ash trees, a ritual I enjoy every year. If they eat too many, they will fly in to my window. Yes, tipsy birds! This ritual says it is time to usher in autumn with its crisp evenings, roaring fires and savory comfort foods of the season.
My husband and I have been empty-nesters for a little over four years now. Many of the meals I prepare are perfect for just the two of us. A small little Le Cruset dish fits our two chicken breasts nestled among the Bok choy and oranges perfectly.
The circle of life is interesting. When my husband and I were first married over thirty years ago, it was just the two of us and now that time has returned. All I seemed to cook as a newly wed was a lot of taco salad and chicken with rice dishes. Thankfully my recipe repertoire has turned a little more Julia Childs style.
Easy Gluten & Dairy-free Meal
This is a wonderfully vibrant dish in both color and taste. Think teriyaki and orange together with Bok choy and chicken and you will pretty well understand the flavor burst ready with every bite. Serve it with Jasmine rice or brown whole grain rice for a little more substance. In less than 45 minutes from start to finish this gluten & dairy-free Orange Glazed Chicken with Baby Bok Choy is a quick easy meal to add to your autumn repertoire. If you enjoy this recipe, you may also want to check out a crock pot version from Real Food, Allergy-Free
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Gluten & Dairy-free Orange Glazed Chicken with Baby Bok Choy
|Prep time||15 minutes|
|Cook time||30 minutes|
|Total time||45 minutes|
|Meal type||Main Dish|
- 2 Large chicken breasts (butterflied)
- 1 bunch baby Bok Choy (sliced down the middle)
- 1 Medium orange (sliced)
- 1/4 cup Tamari
- 1/4 cup rice vinegar
- 1/4 cup orange juice
- 1/2 cup chicken stock
- 2 cloves garlic (minced)
- 1/4 teaspoon ginger (powdered)
- 3 tablespoons Orange Marmalade
this recipe was shared on the following blogs: VegetarianMama
What a fantastic recipe! I don’t cook often with baby bok choy but I really like it. This looks like a wonderful alternative to takeout!
I hope you get a chance to try it! Thanks for stopping by.