HOISIN CHICKEN AND BOK CHOY KEBABS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high and brush the grates with vegetable oil. Combine 2 tablespoons vegetable oil, the soy sauce, ginger, five-spice powder and white pepper in a large bowl. Add the chicken and toss to coat. Thread the chicken onto four 10-inch skewers. Thread the peppers and bok choy onto 4 more skewers.
- Grill the chicken, covered, turning occasionally, until well marked, 10 to 12 minutes, brushing with the hoisin sauce during the last minute of grilling. Sprinkle with sesame seeds and scallions.
- Meanwhile, brush the vegetable kebabs with vegetable oil and season with salt. Grill until the vegetables are charred, about 3 minutes per side. Serve with the chicken kebabs.
STIR-FRIED CHICKEN AND BOK CHOY
No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield Serves 2 to 3
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
- Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
- Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
STIR-FRIED CHICKEN WITH BOK CHOY
In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make sure the wok and oil are nice and hot before you add the chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.
Nutrition Facts : Calories 226 g, Fat 10 g, Fiber 2 g, Protein 24 g, SaturatedFat 2 g
HOISIN-GLAZED BLACK COD WITH BOK CHOY
The hoisin mixture, essentially a quick barbecue sauce, complements the richness of the black cod.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 12
Steps:
- In a Dutch oven or 5-quart saucepan, heat oil over medium. Add ginger and garlic; cook 1 minute until fragrant. Add bok choy stalks and celery; season with salt and pepper and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions and bok choy greens and cook until wilted, about 3 minutes more.
- Heat broiler with rack 4 inches from heat. In a small bowl stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or broiler-proof rimmed baking sheet. Season with salt and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
- Add remaining lemon juice to greens. Spoon vegetables on four plates and top with fish fillets. Serve immediately.
Nutrition Facts : Calories 228 g, Fat 8 g, Fiber 3 g, Protein 26 g
CHICKEN AND BOK CHOY SOUP
I bought bok choy with no idea how to use it. Threw it in a simple chicken and veggie soup, and the family loved it! 4 cans low-sodium chicken broth can be substituted for the 6 cups water and chicken base.
Provided by freshfoodie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.
Nutrition Facts : Calories 175 calories, Carbohydrate 28.8 g, Cholesterol 15.3 mg, Fat 2.8 g, Fiber 4.6 g, Protein 9.6 g, SaturatedFat 0.5 g, Sodium 470.4 mg, Sugar 4.2 g
HOISIN CHICKEN WITH BOK CHOY & CELERY
You could use broccoli here if preferred instead of bok choy. This is a great all in one pan dish that can be brought straight to the table for serving.
Provided by Donal Skehan
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Have a large wok or frying pan hot over a high heat Add the oil to the pan followed by the chicken and fry for a minute, tossing to coat in the oil and to color on each side. While the chicken is cooking grate the ginger, thinly slice the celery and add to the chicken, cook for another minute.
- Roughly chop the bok choy and add it to the pan along with the hoisin sauce, ketchup, soy and Chinese five-spice. Add a splash of water and cook, stirring, for another minute. Serve with a sprinkle of coriander leaves
HOISIN GLAZED BOK CHOY
A green leafy alternative to healthy eating with a combination of the traditional Chinese sweet sauce. So saucy yet healthy.
Provided by Frenzy
Categories Vegetable
Time 15m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- - In a cup, combine the soy sauce, hoisin sauce, water, sesame oil and flour
- - In a wok, heat oil and fry the garlic and ginger
- - Add the mushrooms and stir-fry for 2 minutes
- - Add the bokchoy and the mixture and simmer for 3 minutes.
- - Add the tofu and simmer again for another 1 minute.
Nutrition Facts : Calories 149.7, Fat 7.5, SaturatedFat 1, Cholesterol 0.4, Sodium 662, Carbohydrate 15.6, Fiber 4.5, Sugar 7.2, Protein 8.3
BOK CHOY AND CHICKEN
So yummy. So easy. So fast. Healthy, too! One of my mom's easy dinners. Bok choy is a leafy vegetable that tastes kind of like a cross between lettuce and cabbage, but also with a flavor of its own.
Provided by ketchupqueen
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash bok choy very well.
- Slice across the leaf at about 1/2 inch intervals.
- Discard the bottom when you get to the part with no green on it.
- Drain thoroughly.
- Chop chicken breasts into 1/2 to 1 inch chunks.
- Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.
- When oil is hot, add garlic.
- Saute for a few seconds, then add chicken.
- Saute until slightly browned all over (no pink showing on the outside).
- Add bok choy and stir-fry for about half a minute, until just wilted.
- Add soy sauce and sherry.
- Cover and cook until chicken is done; about 10 to 15 minutes.
- Serve over steamed white rice with soy sauce or teriyaki sauce.
CASHEW CHICKEN WITH BOK CHOY
With bok choy and red pepper, this light and lively entree is not only colorful but delicious as well. Your family will ask you to prepare it all year long! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet or wok. Stir-fry the chicken, celery, red pepper, onion and garlic in stir-fry sauce until chicken is no longer pink, about 5 minutes. , In a small bowl, combine the broth, sherry, cornstarch, salt and pepper until smooth. Stir into skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Add bok choy; reduce heat to medium. Cover and cook until bok choy is tender, 5 minutes. Sprinkle with cashews. Serve with rice.
Nutrition Facts : Calories 357 calories, Fat 15g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1114mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 4g fiber), Protein 30g protein.
SHEET-PAN SCALLION CHICKEN WITH BOK CHOY
This weeknight sheet-pan chicken dinner makes exciting use of refrigerator staples. A fun mash-up of mustard, miso, scallions, garlic and ginger creates a zesty coating for skinless chicken thighs. The flavors soak into the chicken as it roasts, and the thighs are left on the bone to keep the meat juicy. The chicken cooks atop a bed of fresh bok choy, which picks up the rich aromatics of the pan juices, but broccoli florets also work well here. Turn leftovers into chicken salad sandwiches for lunch the next day: Simply pick the meat off the bones, chop the bok choy and mix it with some olive oil, lemon juice and chopped celery or fresh herbs.
Provided by Kay Chun
Categories dinner, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees. In a small bowl, combine scallions, mustard, ginger, garlic, miso, sugar, 1 teaspoon salt, 1/2 teaspoon pepper and 6 tablespoons of the oil. Mix well.
- On a rimmed baking sheet, toss bok choy with the remaining 2 tablespoons oil and season with salt and pepper, then spread in an even layer. Season chicken with salt and pepper, arrange on top of bok choy and rub chicken all over with the scallion-mustard marinade.
- Roast until chicken is cooked through and vegetables are tender, about 30 minutes.
- Serve chicken and vegetables over rice or mashed potatoes. Spoon pan juices over the chicken and garnish with scallions. Serve with lemon wedges.
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