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Ingredients
  • ⅓ cup orange marmalade
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon Asian chili-garlic sauce
  • 8 heads baby bok choy (about 8 oz.), halved lengthwise
  • 2 tablespoons olive oil, divided
  • 1¼ teaspoons kosher salt, divided
  • 4 bone-in, skin-on chicken breasts
  • 1 orange, thinly sliced
  • 1 13.66-oz. can light unsweetened coconut milk, well shaken and stirred
  • 1 cup jasmine rice
  • Sliced scallions, for serving
Steps
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