Chicken and Bok Choy: A Healthy Farmer's Market Recipe
This week I made something easy and delicious with the bok choy I received in my farmer's market CSA box: a tasty chicken and bok choy recipe that I served over rice (for the kids) or riced cauliflower (for the low carbers or those trying to eat less grains and more veggies). I found several versions of this on various websites so I just adapted it to my own needs. Without any further commentary, here it is.
Chicken and Bok Choy
Heat a tablespoon of oil in a pan. I used avocado oil but if I had toasted sesame oil I would have used that for half of the oil, for flavor.
Slice a small onion and put it in the pan to cook. I used baby red onions; you can use any onions you have on hand. Green onions (scallions) would be great! Cook and stir until a little soft and then add 4 or 5 sliced cloves of garlic. Cook for a few more minutes.
Then add about a pound and a half of raw chicken cut into 1" pieces. I used chicken breast but thighs would be fine, too. A little salt and plenty of pepper over the top, stir and begin to brown a little.
Add 1 cup of low sodium chicken stock and 1/2 c low sodium soy sauce or coconut aminos, a couple shakes of powdered ginger (or minced fresh ginger if you have it), and give it a stir.
Meanwhile you want to prep the bok choy. Use one large bunch with the bottoms trimmed off. Cut off the white stems and dice them and add them to the chicken and sauce; give it a stir. Then chop the bok choy leaves and spread them over the top without stirring.
Put the lid on the pan, bring to a boil, lower the heat and cook about 7 minutes. Then give it a stir.
Mix about 1/4 cup of cold water with 2 Tbsp cornstarch (you may omit this if you are avoiding corn, but the sauce will be very thin. You could also use an alternate thickener of your choice.) Add and stir, cooking until slightly thickened.
Add a cup of roasted cashews or almonds. Stir and heat until hot. Serve over rice or cauliflower rice.
You could leave out the nuts if you are really trying to keep the carbs low. If you omit the nuts I would add some extra veggies with the bok choy... maybe broccoli and carrots.
If you get a chance to make this let me know how you like it! My family thought it was great.
I am 38 years old, female, a degree-holding stay-at-home-mom, and I weigh 278 pounds. I have been obese for ten years now. Time to get out of this fat prison I have made for myself.
--This is the original introduction I wrote when I first started this blog in 2007. I leave it as a reminder to myself of where I came from. Currently, I am 46 years old and weigh significantly less...see the blog for details. I lost 103 pounds, then had a partial regain, and am once again working at weight loss and better health.
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