Takeout-Style Chicken Stir-Fry With Bok Choy

Ingredients:

• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• 3 tablespoons plus 1 tsp. cornstarch, divided
• 1/4 cup canola oil, divided
• 1/3 cup fresh orange juice
• 2 tablespoons lower-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 2 tablespoons sesame oil, divided
• 4 (4-oz. ) baby bok choy, trimmed and halved lengthwise
• 1/4 cup water
• 1/4 teaspoon kosher salt
• 1 1/2 tablespoons minced peeled fresh ginger
• 3 large garlic cloves, minced
• 1 tablespoon sesame seeds, toasted
• 2 tablespoons sliced red Fresno chile

Directions:

1. 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.
2. 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 choy; cook until browned. Remove from skillet; repeat with remaining 1 tablespoon sesame oil and bok choy. Return all bok choy to skillet. Reduce heat to low; add 1/4 cup water. Cover and cook until tender, about 2 minutes. Sprinkle with salt. Set aside.
3. Add ginger, garlic, 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 choy.