I love both the crunch and light flavor of bok choy. It does a great job of soaking up whatever flavors you cook it with, in this case oyster sauce, sesame oil, ginger, garlic, and red pepper flakes.
Pair it with some easy, grilled teriyaki chicken for a healthy, low carb meal that won’t have you slaving in the kitchen all day.
If a protein and a veggie aren’t enough to tame your appetite, add some rice to bulk up the meal.
Note: The chicken will need to marinate a while, so get it started well in advance.
Stir-Fried Bok Choy and Teriyaki Chicken
- 1 1/4 pounds bok choy (6 baby bok choy)
- 3 tablespoons oyster sauce ( preferably Lee Kum Kee brand)
- 2 tablespoons chicken broth
- 1 teaspoon cornstarch
- 1/2 teaspoon Asian sesame oil
- 2 tablespoons peanut oil
- kosher salt
- 2 bunches of green onions (white and light green parts only) cut into 3-inch pieces
- 2 garlic cloves, thinly sliced
- 1/2- inch piece of fresh ginger, peeled and cut into thin matchsticks
- pinch of red pepper flakes
- Rinse bok choy well and dry. Cut each bok choy in half lengthwise.
- In a small bowl, combine oyster sauce, chicken broth, cornstarch, and sesame oil. Whisk until cornstarch is dissolved.
- Heat peanut oil in a large nonstick skillet over medium-high heat. Add bok choy and lightly season with salt. Stir fry, tossing frequently, until bok choy stems are soft and lightly browned, about 5 minutes.
- Add green onions, garlic, ginger, and red pepper flakes and continue to stir fry for another 2 minutes.
- Reduce heat to low and add the sauce to the pan. Once the sauce thickens (should only take a few seconds) remove pan from heat and serve.
Teriyaki Chicken
- 4 boneless, skinless chicken breasts
- ½ cup teriyaki sauce
- juice from ½ a lemon
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- pinch of red pepper flakes
- Combine all ingredients in a ziptop bag. Toss to coat chicken. Marinate in refrigerator for 2-6 hours.
- Preheat gas grill or grill pan over medium-high heat. Remove chicken from bag, discarding marinade. Grill chicken 6 to 8 minutes per side, or until no longer pink in middle.
- Serve with bok choy.
Yield: 4 servings


































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