Orange Glazed Chicken and Coconut Rice
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
- 1 ¼ 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
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