Ingredients
8 oz. boneless chicken thighs, cut into 1" pieces
1 tbsp. soy sauce
2 tbsp. canola oil
1 tsp. fennel seeds
1 tsp. nigella seeds
1 tsp. fenugreek seeds
1/4 tsp. ground white pepper
Pinch asafoetida
Juice of 1 1/2 oranges
1 c. cubed pineapple
1 tbsp. oyster sauce
1 tsp. rice wine vinegar
1 tsp. orange zest
3 tbsp. canola oil, divided
2 c. chopped bok choy
Kosher salt
3 tbsp. soy sauce, divided
2 c. chopped huauzontle
4 c. chopped iceberg lettuce
1/4 tsp. ground white pepper
Cooked rice, for serving (optional)
Preparation
Step 1Make chicken: In a medium bowl, toss together chicken and soy sauce and let sit 15 minutes while prepping remaining ingredients.Step 2In a large skillet over medium heat, heat 2 tablespoons oil. Add fennel, nigella, fenugreek, white pepper, and asafoetida, and stir until fragrant, about 30 seconds. Add orange juice, pineapple, chicken, oyster sauce, and rice wine vinegar, and cook, stirring frequently, until mixture is glazed. Remove from heat and fold in zest.Step 3Cook greens: Return skillet to medium heat and heat 1 tablespoon oil. Add bok choy, a pinch salt, and 1 tablespoon soy sauce and cook, stirring occasionally, until bright green and tender. Transfer to a plate.Step 4Repeat process with huauzontle and iceberg lettuce, adding white pepper to the iceberg when seasoning.Step 5Serve with rice, if desired.
As for the trio of stir-fried greens, I used what I had on hand: bok choy, huauzontle, iceberg. Stir-fried iceberg is definitely an interesting experience, and while I hated it in high school, I think I’ve come around to it half a lifetime later. Seasoned simply with soy and salt, you can use whatever greens you have on hand too.
