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Citrus Soy Chicken
with carrots, bok choy, and rice

Active: 20 min Total: 35 min
Sweet, tart, and umami flavors make this chicken breast juicy and oh-so-flavorful. Make sure to marinate overnight for the tastiest results. Paired with crunchy sweet bok choy and carrots, you have a healthy, balanced dinner anyone will love.


  • Rice, white or brown - 1 cup
Citrus-Soy Sauce:
  • Orange juice - 1/4 cup
  • Soy sauce, low-sodium - 1/4 cup
  • Worcestershire sauce - 2 Tbsp
  • Honey - 1 Tbsp
  • Crushed garlic - 1 tsp
  • Cooking oil - 2 Tbsp
Citrus Soy Chicken:
  • Citrus-soy marinade / sauce - Ingredients listed separately
  • Chicken breasts - 1 1/2 lbs
  • Carrots - 1 lb , peeled & chopped into sticks
  • Baby bok choy - 1/2 lb , halved
  • Cooking oil - 1 Tbsp
  • Lemon - 1/2 , juice of
  • Cilantro - a few sprigs , chopped


  1. Sauce - Mix together all ingredients for citrus-soy sauce.
  2. Chicken - Tenderize with a fork and marinate (ideally overnight) in one-third of the citrus-soy marinade. (Can be done up to 2 days ahead)
  3. Carrots - Slice into 2" (5 cm) sticks. (Can be done up to 5 days ahead)
  4. Bok choy - Slice in half, and rinse & dry. (Can be done up to 3 days ahead)

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  1. Rice - If making tomorrow night's dinner, double portions. If using white rice, rinse until water runs clear. Fill a saucepan or Dutch oven with rice and 2:1 ratio of water to rice. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. Save half if making tomorrow's dinner.
  2. Preheat a saute pan over medium-high heat. Add cooking oil, and then chicken to heated oil. Sear on both sides for 3 minutes. Remove and set aside.
  3. Return pan to medium-high heat and add carrots with a dash of salt & fresh pepper and half of the remaining sauce. Saute for ~5 minutes. Return chicken back to the pan (just nestle into the carrots). Cover with a lid and lower heat to medium. Cook for another 5 minutes.
  4. Add bok choy to pan on top of chicken. Drizzle with some more sauce (but save some for serving!). Cover and cook for another 3 to 5 minutes, until chicken breasts are done. Finish with a squeeze of lemon juice, and season to taste with salt & pepper. Serve with more sauce on the side and cilantro over rice.



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