Hoisin Chicken With Bok Choy Celery Recipes

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HOISIN CHICKEN AND BOK CHOY KEBABS



Hoisin Chicken and Bok Choy Kebabs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons vegetable oil, plus more for brushing
2 tablespoons soy sauce
2 teaspoons grated peeled ginger
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon ground white pepper
1 1/2 pounds skinless, boneless chicken thighs, quartered
2 red or yellow bell peppers, cut into 1-inch pieces
4 bunches baby bok choy, quartered lengthwise
1/4 cup hoisin sauce
Toasted sesame seeds and sliced scallions, for topping
Kosher salt

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



Stir-Fried Chicken and Bok Choy image

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

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
2 teaspoons light brown sugar
3/4 pound boneless chicken thighs, cut into 1/2-inch strips
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
1/2 pound bok choy (1 head), trimmed and thinly sliced
2 leeks (1/2 pound), halved lengthwise and thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving

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



Stir-Fried Chicken with Bok Choy image

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

1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons light-brown sugar
2 boneless, skinless chicken breasts (about 1 pound total)
4 teaspoons cornstarch
2 tablespoons vegetable oil
2 garlic cloves, thinly sliced
2 teaspoons minced peeled fresh ginger
4 cups sliced bok choy (from 1 head)
1 small red chile or jalapeno, seeded and sliced
Cooked rice, for serving

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



Hoisin-Glazed Black Cod with Bok Choy image

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

2 tablespoons olive oil
1 piece fresh ginger (3 inches), peeled, thinly sliced, then cut into very thin matchsticks
3 cloves garlic, thinly sliced
1 head bok choy (1 1/2 pounds), sliced crosswise into 1-inch wide pieces, greens and stalks separated
2 celery stalks, quartered lengthwise and cut into 2-inch lengths
Coarse salt and ground pepper
1 bunch scallions, trimmed, cut into 2-inch lengths
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
4 skinless black cod fillets (5 ounces each)

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



Chicken and Bok Choy Soup image

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

1 tablespoon vegetable oil
1 yellow onion, diced
2 cloves garlic, minced
6 cups water
4 teaspoons chicken soup base (such as Better than Bouillon®)
6 small potatoes, diced
4 carrots, sliced
6 large bok choy ribs with leaves, finely chopped
2 stalks celery, sliced
2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes

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



Hoisin Chicken with Bok Choy & Celery image

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

1 tablespoon sunflower oil
2 chicken breasts, thinly sliced
One 2-centimeter (3/4-inch) piece of fresh ginger, peeled
3 celery sticks
3 tablespoons hoisin sauce
1 tablespoon tomato ketchup
1 teaspoon Chinese five-spice
1 tablespoon soy sauce
2 bok choy
Small handful coriander

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



Hoisin Glazed Bok Choy image

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

1/2 garlic clove, chopped
1 teaspoon ginger, chopped
400 g bokchoy cabbage, chopped
200 g straw mushrooms, sliced
150 g firm tofu, diced
3 tablespoons hoisin sauce
1 tablespoon soy sauce
3/4 cup water
2 teaspoons all-purpose flour
1 teaspoon sesame oil
1 tablespoon canola oil

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



Bok Choy and Chicken image

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

1 large bok choy
4 boneless skinless chicken breast halves
3 -8 cloves garlic, minced (depending on size and your taste)
1/4 cup dry sherry or 1/4 cup cooking sherry
1/4 cup soy sauce (I prefer Kikkoman)
2 -3 tablespoons oil (just enough to coat the bottom of the pan)

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



Cashew Chicken with Bok Choy image

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

1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cut into strips
1 cup chopped celery
1 medium sweet red pepper, julienned
1/2 cup chopped onion
1 teaspoon minced garlic
1/4 cup stir-fry sauce
1/4 cup chicken broth
1/4 cup sherry or additional chicken broth
1 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 head bok choy, trimmed
1/2 cup salted cashews
Hot cooked rice

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



Sheet-Pan Scallion Chicken With Bok Choy image

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

4 scallions, trimmed and finely chopped (about 1/2 cup), plus more for garnish
3 tablespoons Dijon mustard
3 tablespoons minced fresh ginger (from one 3-inch piece)
2 tablespoons minced garlic
1 tablespoon white miso paste
2 teaspoons turbinado or brown sugar
Kosher salt and freshly ground black pepper
1/2 cup safflower or canola oil
1 1/2 pounds baby bok choy, halved lengthwise, or large broccoli florets
8 bone-in, skin-on chicken thighs (about 3 pounds), skins removed
Steamed rice or mashed potatoes, for serving
Lemon wedges, for serving

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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