Best Asian Bok Choy And Chicken Salad Over Rice Recipes
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
ASIAN CHICKEN SALAD WITH BOK CHOY
Use leftover chicken breasts from our Simple Chicken Noodle Soup when making this light Asian Chicken Salad with Bok Choy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a large pot, bring 1 inch salted water to a boil; add bok choy. Cover, and cook until tender, 3 to 5 minutes; drain, and let cool.
- In a bowl, whisk together lime juice, fish sauce, sugar, and cayenne. Add chicken, snow peas, and shallots; toss to combine. Top chicken mixture with mint, and serve alongside bok choy.
ASIAN CHICKEN SALAD WITH SNAP PEAS AND BOK CHOY
Provided by Bon Appétit Test Kitchen
Categories Salad Chicken Ginger Onion Low Carb Quick & Easy Low Cal High Fiber Dinner Lunch Cucumber Spring Healthy Bok Choy Jalapeño Cilantro Sugar Snap Pea Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.
- Drain; rinse snap peas under cold water to cool. Discard whole green onion and cilantro sprigs. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.
- * Available in the Asian foods section of some supermarkets and at Asian markets.
ASIAN CHICKEN SALAD WITH BOK CHOY
Steps:
- Place chicken in a large pot, and add enough water to just cover. Bring to a boil; reduce heat, and simmer, partially covered, until chicken is cooked through, about 35 minutes, skimming off foam as needed. Transfer chicken to a plate. When cool enough to handle, remove skin and pull meat from bone (keep it in one piece), then thinly slice meat. (At this point, chicken can be refrigerated in an airtight container for up to 2 days.)
- In a small pot, bring 1 inch of water to a boil; add bok choy. Cover, and simmer until tender, 3 to 5 minutes; drain, and let cool.
- In a bowl, whisk together lime juice, tamari, sugar, and cayenne pepper. Add chicken, peas, and shallots; toss to combine. Transfer chicken mixture to a serving platter, top with mint, and serve bok choy alongside.
- Nutrition Information
- (Per Serving)
- Calories: 204
- Saturated Fat: .5g
- Unsaturated Fat: 1.3g
- Cholesterol: 53mg
- Carbohydrates: 18.8g
- Protein: 32g
- Sodium: 571mg
- Fiber: 7g
SAUTéED BABY BOK CHOY
A perfect side dish for chicken adobo, the national dish of the Philippines, or any other meat dish.
Provided by Sam Sifton
Categories easy, quick, weekday, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
- Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
- Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
- Remove to a warmed platter and drizzle with sesame oil.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN FRIED RICE WITH BOK CHOY
Use leftovers from our Braised Chicken with White Wine, Tomatoes, and Peas for this homemade Chinese takeout dinner. Any fast-cooking greens can be used, but we like the flavor and texture of bok choy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 25m
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over medium. Add eggs; season with salt and pepper, and cook until set, 1 to 3 minutes. Transfer cooked eggs to a cutting board (reserve skillet); let cool. Roll up, and thinly slice eggs crosswise; set aside.
- In skillet, heat remaining tablespoon oil over medium-high. Add bok choy, onion, and garlic; season with salt and pepper (skillet will be very full). Cook, stirring frequently, until bok choy is crisp-tender, 2 to 4 minutes.
- Add rice, chicken, sliced eggs, ginger, vinegar, and soy sauce. Cook, tossing, until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 592 g, Fat 21 g, Fiber 2 g, Protein 48 g
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Asian Bok Choy and Chicken Salad over Rice Recipes are healthy, easy to make, and delicious. The Asian Bok Choy and Chicken Salad over Rice Recipes include fresh vegetables, flavorful chicken, and spices to create a nutritious and satisfying meal. This recipe is perfect for those looking for a low-calorie and gluten-free option. The ingredients used in this recipe are readily available in grocery stores and can be adapted to personal preferences.
Ingredients
The ingredients for Asian Bok Choy and Chicken Salad over Rice Recipes are simple and can easily be found in any grocery store. These ingredients include:For the Chicken:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
For the Salad:
- 1 head of Bok Choy, chopped
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 1 cup chopped red bell pepper
- 1/2 cup sliced green onions
- 1/4 cup chopped cilantro
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp soy sauce
- 1 tbsp sriracha sauce
For the Rice:
- 2 cups long-grain white rice
- 2 cups water
- 1/2 tsp salt
Directions
Chicken:
- Preheat oven to 400°F.
- In a small bowl, mix together olive oil, paprika, garlic powder, salt, and black pepper.
- Coat the chicken cubes with the seasoning mixture.
- Place the chicken in a single layer on a baking sheet and bake for 15-20 minutes or until fully cooked.
Salad:
- In a large bowl, combine Bok Choy, shredded carrots, chopped cucumber, chopped red bell pepper, sliced green onions, and chopped cilantro.
- In a separate small bowl, whisk together rice vinegar, sesame oil, honey or maple syrup, soy sauce, and sriracha sauce.
- Drizzle the salad dressing over the vegetables and toss until well combined.
Rice:
- Rinse the rice in a fine strainer until the water runs clear.
- In a medium saucepan, bring water, rice, and salt to a boil over high heat.
- Reduce heat to low, cover, and simmer for 18-20 minutes or until the water has been absorbed and the rice is tender and fluffy.
Serving
The Asian Bok Choy and Chicken Salad over Rice can be served hot or cold. To serve, place a scoop of rice in a bowl or plate, top it with the Bok Choy and Chicken Salad and drizzle with some of the dressing. This recipe is perfect for meal prep, and leftovers can be stored in an airtight container in the refrigerator for up to four days.Nutritional Information
The Asian Bok Choy and Chicken Salad over Rice recipes are healthy and full of nutritious ingredients. The nutritional information for one serving of the salad and rice recipe is as follows:- Calories: 399
- Fat: 9 g
- Saturated fat: 1.5 g
- Cholesterol: 65 mg
- Sodium: 1163 mg
- Carbohydrates: 52 g
- Fiber: 4 g
- Sugar: 10 g
- Protein: 29 g
Conclusion
Asian Bok Choy and Chicken Salad over Rice Recipes are a great choice for those looking for a healthy and delicious meal. This recipe is easy to make and can be adapted to personal preferences. It has a low-calorie count, is gluten-free, and can be stored for meal prep. The combination of fresh vegetables, flavorful chicken, and spices makes for a nutritious and satisfying meal.Tip 1: Choosing the Right Ingredients
For any recipe, choosing the right ingredients is crucial in achieving the desired outcome. When it comes to making Asian Bok Choy and Chicken Salad over Rice, the choice of ingredients matters. For example, choose fresh and tender bok choy to ensure that it cooks evenly and tastes delicious. Also, select boneless chicken breasts that are not too thin or thick to enable even cooking. Additionally, use fresh herbs such as cilantro and mint to enhance the flavors of the salad.Tip 2: Properly Prepare the Ingredients
Preparing the ingredients the right way is critical to making a perfect Asian Bok Choy and Chicken Salad over Rice. For starters, wash the bok choy under running water to remove any dirt or residue. Cut off the base of the bok choy and separate the leaves from the stems. Next, slice the chicken into small pieces, season with salt and pepper, and allow it to marinate for at least half an hour. Finally, chop the herbs into small pieces and set them aside.Tip 3: Proper Cooking Techniques
To get the right texture and taste, it is essential to use proper cooking techniques. Start by sautéing the chicken over medium heat until it is browned and cooked through. Next, add the sliced bok choy stems and cook for a few minutes until they are tender. Finally, add the bok choy leaves, cover the pan, and allow them to wilt for a few minutes.Tip 4: The Dressing
The dressing plays a crucial role in the overall taste of the salad. For the perfect dressing, mix together some soy sauce, rice vinegar, honey, sesame oil, and a pinch of salt. Whisk the ingredients until they are well combined and drizzle over the salad. To make the dressing even more flavorful, add some minced garlic and ginger.Tip 5: The Rice
The rice is an essential component of the Asian Bok Choy and Chicken Salad over Rice. To make the perfect rice, rinse it under running water to remove any excess starch. Next, add two cups of water to one cup of rice and bring it to a boil. Reduce the heat, cover the pot, and let it simmer for about 18-20 minutes. Finally, fluff the rice with a fork and serve it alongside the salad.Tip 6: Additional Tips
Here are some additional tips to help you make the best Asian Bok Choy and Chicken Salad over Rice:- Use a non-stick pan to prevent the chicken from sticking to the bottom.
- Don't overcook the bok choy as it may become mushy and lose its flavor.
- For a more filling meal, add some cooked quinoa or brown rice to the salad.
- You can also add some roasted almonds or sesame seeds for an extra crunch.
- For a vegan option, replace the chicken with tofu or chickpeas.
- Experiment with different herbs and spices to create a unique flavor that suits your taste.