Chicken Dumpling Stir-Fry with Citrus Sauce

Serves 2 | Prep Time 10 minutes | Cook Time 10 minutes | Total Time 20 minutes

Ingredients 
1 13-ounce package frozen chicken dumplings 
3 tablespoons vegetable oil 
2 cups snow peas 
1 cup baby bok choy, thinly sliced 
1 yellow bell pepper, thinly sliced 
1 tablespoon freshly grated ginger 
2 cloves garlic, minced 
1 fresh red chili, thinly sliced 
¾ cup orange juice concentrate 
1 tablespoon soy sauce 
2 teaspoons freshly squeezed lime juice 
¼ cup honey 
Splash Mirin (sweet rice wine) 
Scallions, sliced for garnish  
 
Directions 
In a large nonstick skillet over medium-high heat, assemble the dumplings in a single layer. Add ¼ cup water, cover, and cook until dumplings are tender, about 2 to 3 minutes. Remove the lid and cook for 1 more minute allowing the water to evaporate completely. Add 1 tablespoon oil to the pan and cook until browned, about 2 to 3 minutes per side. Transfer dumplings to a large bowl. 

Heat 1 tablespoon vegetable oil in the skillet. Cook the snow peas, bok choy, and bell pepper until tender and lightly browned, about 5 to 8 minutes, stirring often. Transfer to the dumpling bowl. 

Heat the remaining oil in the skillet. Cook the ginger and garlic until fragrant, about 2 minutes, stirring often. Add the chili and cook for an additional 1 minute. Add the dumplings and vegetables back to the pan and stir to combine. Add the orange juice concentrate, lime juice, soy sauce, and Mirin; bring to a boil and reduce to a simmer for 3 minutes. Cook for 30 more seconds until the sauce begins to thickens. Remove from heat and garnish with scallion.

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