BABY BOK CHOY WITH GARLIC
Baby bok choy have a milder taste than the full-grown deal and are also more tender. I just cook them in some chicken broth and garlic, and serve them with rice and fish. My family enjoys the taste of garlic, so we use quite a bit. Feel free to adjust accordingly.
Provided by Sarah MJ
Categories Side Dish Vegetables
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Melt the butter in a saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 25.1 g, Cholesterol 26.9 mg, Fat 10.2 g, Fiber 9.4 g, Protein 15.8 g, SaturatedFat 5.1 g, Sodium 1897.9 mg, Sugar 12.1 g
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
CASHEW CHICKEN
Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
- Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
- Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.
SAVORY BABY BOK CHOY
Baby bok choy is halved and caramelized in a sauce reduced from chicken stock, white wine, and garlic. Impressive for a dinner party, easy for a family dinner.
Provided by Valerie Taylor
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 4.9 g, Cholesterol 23.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 481.2 mg, Sugar 2.2 g
CASHEW CHICKEN WITH BOK CHOY
With bok choy and red pepper, this light and lively entree is not only colorful but delicious as well. Your family will ask you to prepare it all year long! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet or wok. Stir-fry the chicken, celery, red pepper, onion and garlic in stir-fry sauce until chicken is no longer pink, about 5 minutes. , In a small bowl, combine the broth, sherry, cornstarch, salt and pepper until smooth. Stir into skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Add bok choy; reduce heat to medium. Cover and cook until bok choy is tender, 5 minutes. Sprinkle with cashews. Serve with rice.
Nutrition Facts : Calories 357 calories, Fat 15g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1114mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 4g fiber), Protein 30g protein.
COLD-SMOKED CHICKEN WITH BABY BOK CHOY AND CASHEW SALAD
Provided by Bruce Aidells
Categories Salad Chicken Leafy Green Nut Poultry Picnic Quick & Easy Lunch Cashew Summer Bok Choy Gourmet Sugar Conscious Dairy Free Peanut Free No Sugar Added Kosher
Yield Main 4 main-course servings
Number Of Ingredients 13
Steps:
- Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well.
- Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds.
- Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
- Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.
CASHEW CHICKEN AND BABY BOK CHOY
This is a quick and easy dish that can be made with Baby Bok Choy or regular Bok Choy, chopped. I found this recipe on a several different websites when searching for different ways to cook some Bok Choy that I picked up at an Asian market.
Provided by Just Call Me Martha
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, blend together chicken stock, sherry, soy sauce and cornstarch.
- If cashews are raw: Heat I Tbsp peanut oil in a large skillet.
- Add cashews and cook over moderate heat, stirring, until lightly browned, about 1 minute.
- Using a slotted spoon, transfer the nuts to a plate.
- Leave remaining oil in pan.
- If cashews are roasted and salted, skip to next step.
- Add 1 Tbsp peanut oil to pan.
- Add the white part of the green onions, the ginger, garlic and peppercorns.
- Cook, stirring, for 1 minute.
- Add the sauce.
- Place chicken in a single layer in the skillet and season with salt and pepper.
- Arrange the bok choy in a layer over the chicken.
- Cover and cook until the chicken is cooked through and the bok choy is tender, 5 to 7 minutes.
- Thicken with additional mixture of cornstarch and cold water (1 tsp of each).
- Transfer the chicken, bok choy and sauce to serving platter.
- Garnish with the greens of onions, cashews and serve with steamed rice.
Nutrition Facts : Calories 423.4, Fat 22.8, SaturatedFat 4.4, Cholesterol 91.5, Sodium 1434.1, Carbohydrate 15.4, Fiber 2.7, Sugar 3.7, Protein 38.5
CHICKEN WITH BOK CHOY AND BABY CORN
Steps:
- Cut chicken across the grain into 1-inch-wide slices and toss with soy sauce, garlic, ginger, and 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook chicken in 1 layer, without stirring, 2 minutes.
- While chicken cooks, cut bok choy crosswise into 1/2-inch pieces. Add to chicken (do not stir) and cook, covered, until bok choy is tender, about 4 minutes. Stir together Sherry, cornstarch, and sugar.
- Stir mushrooms, corn, Sherry mixture, and 1/2 teaspoon salt into chicken mixture and simmer, uncovered, stirring occasionally, until sauce is thickened slightly and chicken is cooked through, 1 to 2 minutes.
CASHEW CHICKEN
We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
BABY BOK CHOY IN THE WOK
This is a fast and easy recipe for cooking bok choy or baby bok choy. You can adjust the amount of flavor by adding more or less sake/soy sauce mixture (use equal amounts). We've found that adding the sesame oil at the end gives it more sesame flavor, but you could also just cook the bok choy in a mixture of vegetable and sesame oil. When in doubt, it's best to slightly undercook the bok choy.
Provided by Stovepipe
Categories Greens
Time 19m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Wash and slice all vegetables first.
- Combine sake and soy sauce in equal amounts in a small bowl.
- Heat up vegetable oil in a wok over high heat. Add garlic and stir fry briefly but don't brown. Add carrot next, if using. Stir fry briefly; then add all bok choy pieces at once and continue stir frying over high heat until halfway done.
- Add sake/soy sauce mixture and continue cooking until the bok choy is just done. Turn off heat and stir in sesame oil, if using; serve.
Nutrition Facts : Calories 165.4, Fat 13.8, SaturatedFat 1.8, Sodium 1058.3, Carbohydrate 4.5, Fiber 1, Sugar 1.3, Protein 3.4
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