Skillet Chicken with Baby Bok Choy
TOTAL TIME : 30 mins
SERVINGS : 4
INGREDIENTS 1 cup chicken broth 1 1/2 tablespoons soy sauce (or tamari, if gluten-free) 1 tablespoon corn starch 1 pound chicken breast cutlets or fillets 2 tablespoons olive oil, divided 1 pound (6 to 8 small heads) baby bok choy, halved lengthwise 2 cloves garlic, chopped 1 teaspoon sesame seeds, optional
Prepare the sauce and the chicken fillets: In a small bowl, whisk together the chicken broth, soy sauce, and corn starch. Season the chicken fillets lightly on both sides with salt and pepper. Sear the bok choy: Heat one tablespoon of the olive oil in a large skillet over high heat. When the oil begins to shimmer and you see a wisp of smoke rise from the skillet, use a pair of kitchen tongs to add the bok choy to the skillet in a single layer, sliced side down. It’s fine to crowd the pan for this recipe. Be careful as you add the bok choy since the oil will sputter a bit; wear oven mitts if needed. Sear the bok choy until it has some color on the bottom, about 2 minutes, then turn over and sear on the other side for another 2 minutes. Transfer the cooked bok choy to a serving plate. Sear the chicken: Add the remaining tablespoon of olive oil to the pan. Add the chicken fillets to the pan. Sear the fillets for 4 minutes a side, until just cooked through and well browned. Transfer the cooked fillets to the serving plate on top of the bok choy. Make the sauce: Add the garlic to the skillet and stir just until fragrant, about 30 seconds. Give the broth/soy sauce mixture a final stir to mix in any cornstarch that has settled to the bottom of the bowl, then pour the mixture into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer the sauce until thickened. To serve: Pour the sauce over chicken and bok choy. Sprinkle with sesame seeds, if desired. Serve with steamed rice. RECIPE COURTESY OF SIMPLYRECIPES.COM
INGREDIENTS 1 cup chicken broth 1 1/2 tablespoons soy sauce (or tamari, if gluten-free) 1 tablespoon corn starch 1 pound chicken breast cutlets or fillets 2 tablespoons olive oil, divided 1 pound (6 to 8 small heads) baby bok choy, halved lengthwise 2 cloves garlic, chopped 1 teaspoon sesame seeds, optional
Prepare the sauce and the chicken fillets: In a small bowl, whisk together the chicken broth, soy sauce, and corn starch. Season the chicken fillets lightly on both sides with salt and pepper. Sear the bok choy: Heat one tablespoon of the olive oil in a large skillet over high heat. When the oil begins to shimmer and you see a wisp of smoke rise from the skillet, use a pair of kitchen tongs to add the bok choy to the skillet in a single layer, sliced side down. It’s fine to crowd the pan for this recipe. Be careful as you add the bok choy since the oil will sputter a bit; wear oven mitts if needed. Sear the bok choy until it has some color on the bottom, about 2 minutes, then turn over and sear on the other side for another 2 minutes. Transfer the cooked bok choy to a serving plate. Sear the chicken: Add the remaining tablespoon of olive oil to the pan. Add the chicken fillets to the pan. Sear the fillets for 4 minutes a side, until just cooked through and well browned. Transfer the cooked fillets to the serving plate on top of the bok choy. Make the sauce: Add the garlic to the skillet and stir just until fragrant, about 30 seconds. Give the broth/soy sauce mixture a final stir to mix in any cornstarch that has settled to the bottom of the bowl, then pour the mixture into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer the sauce until thickened. To serve: Pour the sauce over chicken and bok choy. Sprinkle with sesame seeds, if desired. Serve with steamed rice. RECIPE COURTESY OF SIMPLYRECIPES.COM