Teriyaky Bok-Choy Chicken with Rice
Teriyaky Bok-Choy Chicken with Rice is basically chicken stir-fried with bok choy. I bought some fresh bok choy today and I had to use it while it was still crunchy. This is why I prepared this bok-choy chicken recipe, and I can assure you it was a success .
I love the combination of chicken and fresh vegetables, but if you don’t like chicken that much feel free to use shrimp, fish , shiitake mushrooms, or even fried tofu pieces – for a vegetarian dish. You may as well combine the ingredients: chicken with shiitake mushrooms, or chicken with shrimp, fish and shrimp , shiitake and tofu. You can be as creative as you want – this is the major advantage of many Asian inspired recipes.
This Teriyaky Bok-Choy Chicken with Rice recipe serves 4 persons.
Time to prepare: 15 min (if you have all the chopped ingredients ready)
650kcal , 18g fat, 81g carbohydrates
Ingredients for Teriyaky Bok-Choy Chicken with Rice:
- 2tbs olive oil
- 300g boneless skinless chicken breast, cubed
- 2 chopped onions
- 1 chopped bok choy
- 300g basmati rice
- 100ml teriyaky sauce
- 1tsb oyster sauce
- salt and black pepper
Instructions for Teriyaky Bok-Choy Chicken with Rice:
Cook the rice according to the package directions (this may vary from brand to brand).
Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook it, tossing occasionally, until browned and cooked through. When the chicken is ready, add the chopped onion and fry for 4 minutes, tossing occasionally. Finally add the bok choy and fry for more 5 minutes. Add the teriaky sauce and the oyster sauce and keep stirring for 1 more minute. One of the secrets of Asian cooking is not cooking everything too long. The vegetables must be nice and crispy .
Serve the Teriyaky Bok-Choy Chicken over a bowl of freshly cooked rice .
This Teriyaky Bok-Choy Chicken with Rice is a healthy, filling, crispy, delicious vegetable stir-fry dish which goes perfectly in the summer days with a glass of wine.