I love one-pan meal, especially those that make my kitchen smell like the yummiest little Asian spot in Southern California.
Bok Choy, Chicken, Ginger, Garlic, Hoisin, Red Pepper Flakes, Soy Sauce, Coconut oil.
This recipe is so simple and uncluttered that it doesn’t need much explanation.
Recipe is as follows…
But first a picture of my insanely handsome dog.
Spicy Ginger Chicken and Bok Choy Stir Fry
Makes 2-3 dinner servings
- 1 Tbsp coconut oil
- 3 medium chicken breasts, cut into 1-2 inch pieces
- 2-3 medium cloves garlic, minced finely
- 1 Tbsp finely chopped fresh ginger
- 3-4 Tbsp low sodium soy sauce
- 2 Tbsp hoisin sauce, plus more to drizzle on top
- 1/2 tsp red pepper flakes
- 3 medium heads bok choy (mine were about 6 inches long, but this recipe could hold more than that, just add more liquid if necessary)
- sesame seeds to garnish
1. In a large nonstick skillet, heat coconut oil over medium high heat. It should just be on the edge of smoking.
2. Add chicken and let cook on one side for 2-3 minutes without turning. It should release from the pan and be lightly browned on one side when it is ready to turn.
3. Turn chicken and continue to cook on other side for 2 minutes. Add garlic and ginger to chicken while its cooking, and reduce heat if it is smoking or garlic is burning.
4. Add soy sauce, red pepper flakes and hoisin sauce, plus 3 Tbsp water. Stir to combine and to release chicken from the pan, and reduce heat to medium-low.
5. Continue to cook chicken until it is cooked through completely and tender, adding water or a little soy sauce if the liquid evaporates (will depend on size and type on pan you have, but there should be a simmering sauce in the pan at all times).
6. Working from the bulb at the bottom of the bok choy (the harder white part, not the leaves), slice the very bottom off and continue to slice through in about 1/2 inch slices to make little crescents. Stop slicing when you reach the leaves, and keep the leaves separate.
7. Stir the bulb pieces of the bok choy into the cooked chicken and cook in the sauce for about 1-2 minutes, so that boy choy cooks but retains some crunch.
8. Add the leaves and stir in until just wilted.
9. Serve over rice with a drizzle of hoisin and a sprinkle of sesame seeds.