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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