Chicken Bok Choy
Last week I went over to where my friend Alison was house-sitting and I got my Iron Chef on. Here’s what happened.
She called me and said, “I have bok choy. Can you do something with it?”
“Of course,” I said.
Ingredients & Directions:
- 1 pound bok choy
- 4 T canola oil
- 3 boneless skinless chicken breasts, cut into strips
- 3 cloves garlic, minced
- 1/2 inch piece of ginger, peeled and grated
- 3 T low sodium soy sauce
- 1 C chopped pineapple
- 2 Oz chicken stock or broth
Trim off the stem of the bok choy, separate the stalks, and rinse each clean. Cut each stem into 2-inch pieces, then spit them in half or thirds lengthwise. Set aside. Set wok (or skillet) on the burner, pour in 2 tablespoons of the canola oil down the side of the wok and swirl to distribute. Add the garlic and ginger and turn on the heat, cooking until the wok is hot. Make sure the garlic and ginger don’t burn.
Add the sliced chicken and cook for about 2 minutes, until the meat starts turning white. Remove to a plate and cover.
Pour in the rest of the canola oil and the bok choy. Stir for about 2 minutes & cook until the bok choy is bright green and just tender. Return the chicken to the wok and add the soy sauce, pineapple, & chicken stock. Cook for 1 to 2 minutes, until evenly heated.
I served it with some jasmine rice and we paired it with some white wine. It was fun cooking in someone else’s kitchen, but I definitely prefer my own where I know where everything is immediately.
(Steven)
