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Nutrition Facts

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add broth and bring the mixture to a boil over high heat.

  • ½ cup jasmine rice
  • 8 fl oz (1 cup) chicken or vegetable broth

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • 1 orange
  • 2 plums
  • 4 baby bok choy

• STEP 3

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 4

  While the rice is cooking, juice orange into a small bowl. Add vinegar, ketchup, soy sauce, sugar, and cornstarch, then whisk to combine the sauce. Set aside.

  • 2 tbsp rice vinegar
  • 2 tbsp ketchup
  • 2 tsp soy sauce
  • 2 tsp brown sugar
  • 1 ½ tsp cornstarch

• STEP 5

  Halve plums lengthwise (around the pit); twist halves to separate, then remove and discard pits. Cut each half into ¼-inch thick slices. Place in a medium bowl.

• STEP 6

  Trim and cut bok choy crosswise into ½-inch strips. Add to the bowl with the plums and set aside.

• STEP 7

  Preheat a skillet over medium-high heat.

• STEP 8

  While the skillet heats up, peel and mince garlic.

  • 1 clove garlic

• STEP 9

  Once the skillet is hot, add oil and swirl to coat the bottom. Add garlic, chicken, salt, and pepper; cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes.

  • 2 tsp neutral vegetable oil
  • ½ lb ground chicken
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 10

  Add sauce, plums, and bok choy to the skillet. Stir-fry until plums and bok choy are just tender and sauce is thickened, 2-3 minutes. Remove from heat and cover to keep warm.

• STEP 11

  To serve, divide rice and stir-fry between plates or bowls. Enjoy!