HEALTHY SPICY STEAMED BABY BOK CHOY
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the bok choy in a steamer basket and place the basket over (not in) simmering water. Steam until the base of the bok choy is just tender when pierced with the tip of a knife, about 6 minutes. Meanwhile, whisk together the chives, soy sauce, lime juice, lime zest and sugar in a small bowl. Transfer the bok choy to a platter and drizzle with the soy mixture. Drizzle with the spicy sesame oil and serve.
- Per serving: Calories: 30; Total Fat: 1.5 grams; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 4 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 250 milligrams
POACHED CHICKEN WITH BOK CHOY IN GINGER BROTH
Mushrooms and bok choy are full of antioxidants. Along with scallions, dill, ginger, and chiles, they give this soup its nuanced taste.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Combine chicken stock, water, ginger, scallions, chile, dill, and reserved mushroom stems in a medium pot over medium heat. Bring to a low simmer. Add chicken, and cook until an instant-read thermometer inserted into the thickest part of the meat reaches 160 degrees, 13 to 15 minutes.
- Remove chicken, and cover. Strain broth through a fine sieve; discard solids. Return broth to pot, and bring to a simmer. Add sliced mushroom caps and bok choy, and simmer until tender, about 5 minutes.
- Slice chicken, and divide among 4 bowls. Ladle broth, with vegetables, over chicken, and garnish with scallions and chile.
Nutrition Facts : Calories 191 g, Cholesterol 41 g, Fiber 7 g, Protein 27 g, SaturatedFat 1 g, Sodium 490 g
SPICY BOK CHOY IN GARLIC SAUCE
Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.
Provided by Spyce
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
- In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.9 g, Fat 7.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 235.6 mg, Sugar 4.7 g
SPICY GINGER CHICKEN
This simple dish will be familiar to many people-it shows up in Chinese restaurants as well. Chicken and ginger go together beautifully, and some people love this dish with beef instead. Ginger is also a healthy seasoning. If possible, try to get young ginger, which has a pink root. You can also add any veggies you like to this dish.
Provided by Roy A.
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put oil into wok or frying pan. When hot, add garlic and stir-fry until brown.
- Add onion and chicken; stir-fry until chicken begins to turn white.
- Add ginger and red pepper, combine well.
- Add chilies and chicken stock/water, and stir-fry for 1 minute.
- Check chicken is white throughout, and then add spring onions. Cook for 30 seconds (until onions are slightly soft).
- Serve with rice.
Nutrition Facts : Calories 251.2, Fat 15.5, SaturatedFat 2.3, Cholesterol 0.9, Sodium 1622.2, Carbohydrate 25.5, Fiber 4.4, Sugar 4.3, Protein 5.5
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
SPICY GINGER CHICKEN WITH STEAMED BOK CHOY
Number Of Ingredients 11
Steps:
- 1. Rinse jasmine rice under cool water several times and drain to reduce starch. Cook rice in a rice cooker or on the stove according to package directions.
- 2. In a medium mixing bowl, combine soy sauce, fish sauce, Sriracha, ginger, garlic, 1 teaspoon salt and cornstarch and whisk until well incorporated. Mix in chicken and half of chopped scallions until well coated
- 3. In a large cast iron skillet, heat oil over medium heat. Stir fry half of chicken to until golden brown , about 5 minutes. Add remaining chicken and continue to stir fry, adding 1/2 cup of water to deglaze pan and create a sauce. If sauce is too thick, add up to 1 cup of water. Stir fry until chicken is cooked through, about 10 minutes. Garnish chicken with balance of chopped scallions.
- 4. Meanwhile in a medium pot fitted with steaming basket, add just enough water until it almost touches the bottom of the basket and bring to a boil. Add bok choy (be sure bok choy is well washed as it tends to be sandy) and steam until tender, about 5 to 7 minutes. Add bok choy to the chicken and serve over steamed rice.
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BROTHY CHICKEN WITH GINGER AND BOK CHOY RECIPE | BON APPéTIT
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3.9/5 (10)Estimated Reading Time 3 minsServings 2
- Place chicken on cutting board and flip onto skin side to expose rib bones. Using a small sharp knife or kitchen shears, cut a slash alongside dark brown, vaguely rectangular bone in the center of breast (it’s the keel bone, for the record). Use your fingers to pull the bone out, reserving bone, then tease out long strip of flexible cartilage just below it. Use shears or your fingers to strip off rib bones, reserving bones. Yes, this requires touching raw chicken, but doing this will allow the chicken to lay flat in the pan so it browns evenly and cooks more quickly.
- Combine chicken bones, kombu, ginger, mushrooms, vinegar, and 3 cups water in a large saucepan. Bring to a simmer over medium heat and cook, skimming off any foam that rises, until reduced by about a third and broth tastes rich, 15–20 minutes. Discard bones.
- Meanwhile, season reserved chicken meat generously with salt and let sit 5 minutes. Fit a steamer basket or insert into saucepan with broth. Transfer chicken to steamer. Cover and steam over medium-low heat, maintaining a gentle steam and replacing any water that evaporates, until chicken is firm to the touch and just cooked through, 15–18 minutes. Transfer chicken to a cutting board.
- Remove steamer insert and discard ginger. Add turmeric and bok choy stems to broth. Let simmer until stems are beginning to soften, about 3 minutes. Stir in bok choy leaves and simmer until wilted, about 2 minutes. Season broth with salt, if needed.
BOK CHOY CHICKEN (HEALTHY AND LOW CALORIES!) - RASA …
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Ratings 149Calories 188 per servingCategory Chinese Recipes
- Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.
- Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and vevelty smooth.
- Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.
EASY CHICKEN & BABY BOK CHOY RECIPE - SAVORY SPIN
From savoryspin.com
4.5/5 (37)Total Time 25 minsCategory Quick And Easy MealsCalories 363 per serving
- Clean the baby bok choy by rinsing the bulbs under cold running water. Then slice off the very end of the baby bok choy near the bulb. Then, cut the baby bok choy into quarters.
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