Deliciously marinated chicken is sliced thin to make cooking this scalloppini a breeze.
4 skinless, boneless chicken breasts, (about 850 g)
2 tsp orange zest
1/2 cup orange juice
2 tbsp soy sauce
4 tsp canola oil, divided
8 baby bok choy, washed and cut in half
1/4 tsp salt
2 garlic cloves, minced
1/3 cup sodium-reduced chicken broth
2 green onions, thinly sliced diagonally
Lay chicken breasts on a cutting board. Remove chicken tenders and save for another use. Cut each breast in half horizontally to get 2 thin slices. Cover the slices with parchment. Pound with a rolling pin until 1/4 in. thick. Repeat with remaining chicken. You will have 8 scallopini.
Whisk orange zest with juice and soy sauce in a large bowl. Add chicken and turn to coat. Let stand for 10 min.
Heat an extra-large, non-stick frying pan over medium-high. Add 2 tsp oil, then bok choy and salt. Stir-fry until tender-crisp, about 3 min. Transfer to a platter. Cover with foil to keep warm.
Add remaining 2 tsp oil to same pan over medium. Add chicken in 2 or 3 batches. Don’t crowd pan, adding more oil if needed. Cook until golden, 2 to 3 min per side. Remove to bok choy platter.
Add garlic to pan. Cook 30 sec, then pour in broth and remaining marinade. Boil, stirring often, for 2 min. Return chicken to pan. Turn to coat with sauce. Transfer scallopini to platter. Drizzle with sauce and sprinkle with green onions.
Calories 294, Protein 46g, Carbohydrates 8g, Fat 8g, Fibre 2g, Sodium 804mg.
Originally published in the Today’s Parent March 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.