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Bok Choy, Rice and Chicken

A comforting blend of crispy bok choy, fluffy rice, and tender chicken, enriched with Asian flavors from soy and fish sauces, making it a quick and delightful meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Rice and Chicken
  • 1 cup uncooked rice
  • 1 cup water
  • 2 heads bok choy Look for crisp, vibrant leaves.
  • 1 clove garlic, minced
  • 1 scallion minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 cup soy sauce (for chicken)
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon salt (for chicken)
  • 1 tablespoon honey
  • 1 tablespoon chili oil
  • 2 cloves garlic (for chicken, minced)
  • 1 teaspoon ginger, minced
  • 1 cup corn
  • 1 cup edamame
  • 1 tablespoon soy sauce (for side)
  • 1 teaspoon sesame oil

Method
 

Preparation
  1. Rinse the uncooked rice under cold water until the water runs clear.
  2. In a pot, combine the rinsed rice and 1 cup of water. Bring to a boil, then reduce to a simmer and cover for about 15-20 minutes.
  3. While the rice cooks, heat a tablespoon of oil in a pan over medium heat. Add minced garlic and scallions, sautéing until fragrant.
  4. Add bok choy to the pan, stirring until it wilts down, about a couple of minutes.
  5. Prepare the chicken marinade by combining 1/4 cup soy sauce, fish sauce, lime juice, 1 teaspoon of salt, honey, chili oil, minced garlic, and ginger.
  6. Add chicken pieces to the marinade and let sit for at least 15 minutes.
Cooking
  1. In a heated pan, cook the marinated chicken until fully cooked through, about 6-8 minutes.
  2. For the side, steam corn and edamame, then season with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and salt to taste.
Serving
  1. Serve the bok choy and rice alongside the chicken and seasoned corn and edamame.

Notes

For a delightful presentation, consider pairing this dish with a light cucumber salad or serve with warm, fluffy sesame bread. This dish can be stored in the refrigerator for 3-4 days and frozen for up to 3 months.