Tuesday, February 26, 2013

Chicken Bok Choy Recipe, Gluten Free

Chicken Bok Choy
(I wonder why my fingers want to type 'Chow' instead)


Many of the dinners at our house are simple variations on a theme. So they start with beef or pork or chicken, then vegetables, then a sauce, then they're topped with nuts of one kind or another. Simple. Of course. But, there's nothing to apologize for here, because they taste good and are healthful dinners. Besides, there's always dark chocolate for dessert, so what's not to like?

Well, actually, I'm not sure that I like bok choy, but I like the exotic sound of the name, so that counts for something. I just looked it up. The name means, literally, 'white vegetable.' How boring. I'll stick with Bok Choy which, I discovered, is of the same species as turnips! (and I've never liked turnips, so it's understandable that this wasn't my favorite dish).

Chicken Bok Choy, Recipe: (and as soon as I can learn to pronounce 'qin cai', I'm switching to celery)

3 boneless, skinless chicken breasts, diced (Do this while they're partially frozen or you'll probably never do it again. No one likes to try chase a squishy, slimy chicken breast around the cutting board.)
3 cloves garlic, peeled and minced 
Olive oil or Coconut Oil (Appx. 2 T.)
1/2 stalk bok choy, (that means like half of the whole thing, not just a 'rib') washed and sliced on the diagonal
2 c. snow peas
1-2 c. sliced fresh mushrooms

Sauce:
2 T. white wine
1/4 c. Pacific Organic Free Range Chicken Broth (You can turn the remaining broth into chicken broth ice cubes for later use)
1/2 - 1 T. corn starch
1 t. honey
Salt & Cayenne

Nuts:
Roasted, salted cashews

Directions:

In a large skillet, stirfry chicken and garlic in oil. When chicken is browned, remove from skillet and place on a plate. 

Steam the bok choy and snow peas for about a minute, then place them in the skillet and stirfry for a couple minutes. OR you can just skip the steaming part and simply stirfry them. When the bok choy stems are translucent and the peas are tender but still a good green color, add the chicken and garlic back into the skillet, along with the sliced mushrooms.

In a small bowl, stir together the ingredients of the sauce. Now pour that over the chicken mixture that's in the skillet. Stir and bring to temperature. (I like to use two pancake turners to stir/flip/fry). Keep skillet over heat, stirring, until the sauce has made a nice glaze.

Serve with cashews.

This can also be served with rice, but when it's a choice between rice now and dark chocolate later, you know which I choose (which might explain why I have a hard time sleeping some nights).

 



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17 comments:

Trace4J said...

Good Morning Friend
Oh my that looks so yummy.
I love turnips. Cooked and raw.
So enjoyed all you amish photos.
I am going to visit the amish this weekend with my girlfriends.
I may just stay.hehe
Woolie Hugs
Trace

Paulette said...

I am not a huge fan of vegetables, but your photo makes them look good.

Jenn said...

All of my favorite meals start with meat and end with sauce.. nothing wrong with that at all! :)

Jacquelineand.... said...

This looks positively delicious and is definitely going on my LBS recipe list.

Life Happens said...

Yummy! Looks delish. I love bok choy.

Sandra said...

i would love this as long as someone else cooks it for me....

Chatty Crone said...

Well I think it looked great. Yum!

Chatty Crone said...

Well I think it looked great. Yum!

Debra Hawkins said...

I haven't had Bok Choy in years! I think I HAVE to make this. I love the cashews. It looks amazing!

Denise said...

Looks really yummy.

Cherry's Prairie Primitives said...

What a super delicious recipe!! I love everything in it!! Cashews are my favorite!!

Dewena Callis said...

this looks delicious! I love bok choy. The sugar snap peas look so pretty in the dish too.

Terri D. said...

It sure does look good, Judy!

Judy S. said...

Is this as tasty as it looks? Hope you're staying warm. Sounds like you got more snow?

Heide at ApronHistory said...

The pea pods look delicious! I might have to put this on the menu for this week. We can certainly use a little green!
I am sure I have had bok choy in chinese food before, just don't recall..... So not sure if I like it or not.

Jean | Delightful Repast said...

Judy, I'd love to tuck into a big plate of THAT! That looks so good, and all the ingredients are readily available.

Candace said...

Yum!! That looks soooo good, Judy!

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