Chicken Stir-Fry with Bok Choi
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
3 tablespoons plus 1 tsp. cornstarch, divided
¼ cup canola oil, divided
⅓ cup fresh orange juice
2 tablespoons lower-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
½ teaspoon crushed red pepper
2 tablespoons sesame oil, divided
1 bunch Red Dog baby bok choi, halved lengthwise
¼ cup water
¼ teaspoon kosher salt
1 ½ tablespoons minced peeled fresh ginger
2 bunches Red Dog garlic scapes, chopped into 1/4″ lengths
1 tablespoon sesame seeds, toasted
2 tablespoons sliced red Fresno chile
Toss chicken with 3 tablespoons cornstarch; shake off excess. Heat 3 tablespoons canola oil in a large nonstick skillet over high. Add chicken; cook until browned, about 8 minutes. Set aside; wipe skillet clean.
Combine orange juice, soy sauce, vinegar, honey, red pepper, and remaining 1 teaspoon cornstarch; set aside. Heat skillet over medium; add 1 tablespoon sesame oil and half of bok choi; cook until browned. Remove from skillet; repeat with remaining 1 tablespoon sesame oil and bok choi. Return all bok choi to skillet. Reduce heat to low; add 1/4 cup water. Cover and cook until tender, about 2 minutes. Sprinkle with salt. Set aside.
Add ginger, garlic scapes, and remaining 1 tablespoon canola oil to skillet; cook over medium 2 minutes. Add orange juice mixture; cook until thickened. Stir in chicken. Divide among 4 plates; sprinkle with sesame seeds and chile, and serve with bok choi.
Serve over brown rice noodles or steamed brown rice to soak up the extra sauce.