Chinese Chicken & Bok Choy

When I saw what I was cooking this week I thought I was going to flub it for sure.

If you’ve been following along, prepare to be mind blown on how easy it is to make something delicious that you’ll want on repeat.

Everything You'll Need
Another simple recipe. The sauce has 4 ingredients and you’re cooking 2 things.
What you’ll need:

2 Boneless, Skinless Chicken Breasts
2 Baby Bok Choy
3 Green Onions
1/2 c (120 ml) Grapeseed Oil
2 T Soy Sauce
1 T Fresh Ginger (you can use powdered ginger but fresh is the way to go)

– Large pan with lid/Dutch oven that you can fit a cooking rack into
– A cooking rack you can fit into a cooking pan/Dutch oven
– Veggie peeler and grater for fresh ginger

First thing we’re making is the sauce. Pour 1/2 c of grapeseed oil and 2 T of soy sauce into a bowl . Cut up the green onions into 1/8″ slices and toss them in too. If you’re being a cheater and using the powdered ginger sprinkle it in.

Fresh Every Time
Make the little extra effort and grate fresh ginger. The sauce is amazing with it.
For everyone who’s ready for the best homemade Chinese-inspired sauce, grab a piece of ginger and peel off the skin with a veggie peeler. I did what I thought I’d need and grated it directly into the sauce dish. Stir it up and give it a taste.

**Pro Tip: If you plan ahead, make the sauce the night before and let it sit in the fridge.

Baby Bok Choy
I was skeptical of these at first but they’re the perfect compliment for the chicken.
Next grab your baby bok choy and rinse them under running water. Remove any visible dirt and wilted leaves. Cut them in half width-wise.

Split Chicken
Split the chicken down the middle like this.
Take your chicken breast and split it through the center so you have 4 thin pieces.

Turn your cooking element to HIGH but have your pan to the side to prepare it.

The Set Up
Fill your cooking pan with water to just under the height of the cooking rack.
Fill your Dutch oven/pan with about an inch of water or so its filled to just under the height of the cooking rack. Also, make sure you have a cooking rack that will FIT in your pan before you start. I had to adjust an oversized one so it would fit.

Breast down, bok up
Arrange your chicken and baby bok choy as such and place a lid on it BEFORE placing on the heated element.
Place your chicken on the rack so they all fit but aren’t overlapping. Place the bok choy pieces on top of the chicken. Put the lid on and put it on the hot element for 15 minutes.

At 15 minutes take the bok choy off with tongs, shake the excess water off and lightly salt them. Plate the bok choy how you want to serve them.

Cut the thickest chicken open and see how cooked it is. If it’s not cooked all the way through, cover the pot and cook for another 2 minutes.

When the chicken is done take it off and lightly salt it. If you’re making dinner for two then plate the pieces with the bok choy and drizzle the sauce over everything with a spoon.

I thought this dish would be better as an appetizer platter and cut the chicken up into smaller pieces and had it all on a serving plate. Make sure that the chicken isn’t piled too high or the top chicken won’t get the full benefit of the sauce. Drizzle the sauce over the chicken pieces and bok choy and get ready to chow down.

Plate & Eat
Plate the food as it’s done and spread that sauce all over.
This is my favourite recipe I’ve cooked to so far. This will be in my regular cooking rotation. You could definitely use the sauce for a variety of dishes too. The fresh ginger makes a big difference in the sauce and it’s cheap and easy to do.

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