Best 4 Asian Bok Choy And Chicken Salad Over Rice Recipes

Indulge in the symphony of flavors that is Asian Bok Choy and Chicken Salad Over Rice, a culinary masterpiece that tantalizes your taste buds and nourishes your body. This delectable dish is a harmonious blend of textures and tastes, featuring tender chicken, crisp bok choy, refreshing cucumbers, crunchy carrots, and aromatic cilantro, all tossed in a tangy Asian-inspired dressing. Served atop fluffy steamed rice, this salad is a delightful fusion of Asian and Western cuisines, offering a delightful balance of flavors and nutrients.

This comprehensive guide provides you with not just one, but three variations of this versatile salad, each offering a unique twist on the classic recipe. The first recipe introduces the traditional Asian Bok Choy and Chicken Salad Over Rice, a time-honored dish that showcases the quintessential flavors of Asian cuisine. The second recipe, Chicken Salad Over Rice with Choy Sum, presents a delightful variation using choy sum, a leafy green vegetable with a slightly bitter flavor that adds a refreshing dimension to the salad. Last but not least, the Vegetarian Bok Choy and Tofu Salad Over Rice caters to vegetarians and vegans, offering a protein-packed alternative to chicken while maintaining the vibrant flavors of the original dish.

Whether you're a seasoned cook or a novice in the kitchen, this guide has something for everyone. With step-by-step instructions, insightful tips, and stunning photographs, you'll be able to recreate these mouthwatering salads in the comfort of your own home. So, embark on this culinary adventure and discover the irresistible charm of Asian Bok Choy and Chicken Salad Over Rice, a dish that promises to delight your palate and leave you craving for more.

Let's cook with our recipes!

ASIAN CHICKEN SALAD WITH BOK CHOY

Asian Chicken Salad with Bok Choy image

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

Ingredients

Coarse salt
4 heads baby bok choy, trimmed and halved lengthwise
3 tablespoons fresh lime juice
2 tablespoons fish sauce (or 2 teaspoons soy sauce)
1 teaspoon sugar
1/8 teaspoon cayenne pepper
2 cooked chicken breasts, sliced crosswise
3 ounces snow peas, thinly sliced lengthwise (1 cup)
3 small shallots, thinly sliced
1/4 cup fresh mint leaves, coarsely chopped

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

Asian Chicken Salad with Snap Peas and Bok Choy image

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

Ingredients

2 skinless boneless chicken breast halves (about 1 pound)
5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
1 whole green onion plus 2 green onions, chopped
1 8-ounce package sugar snap peas
3 baby bok choy, thinly sliced crosswise
1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
1 red jalapeño chile, thinly sliced
1/4 cup ponzu*
2 1/2 tablespoons seasoned rice vinegar
2 1/2 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger

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.

STIR-FRIED CHICKEN AND BOK CHOY

Stir-Fried Chicken and Bok Choy image

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

Ingredients

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
2 teaspoons light brown sugar
3/4 pound boneless chicken thighs, cut into 1/2-inch strips
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
1/2 pound bok choy (1 head), trimmed and thinly sliced
2 leeks (1/2 pound), halved lengthwise and thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving

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

SHEET-PAN SCALLION CHICKEN WITH BOK CHOY

Sheet-Pan Scallion Chicken With Bok Choy image

This weeknight sheet-pan chicken dinner makes exciting use of refrigerator staples. A fun mash-up of mustard, miso, scallions, garlic and ginger creates a zesty coating for skinless chicken thighs. The flavors soak into the chicken as it roasts, and the thighs are left on the bone to keep the meat juicy. The chicken cooks atop a bed of fresh bok choy, which picks up the rich aromatics of the pan juices, but broccoli florets also work well here. Turn leftovers into chicken salad sandwiches for lunch the next day: Simply pick the meat off the bones, chop the bok choy and mix it with some olive oil, lemon juice and chopped celery or fresh herbs.

Provided by Kay Chun

Categories dinner, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 scallions, trimmed and finely chopped (about 1/2 cup), plus more for garnish
3 tablespoons Dijon mustard
3 tablespoons minced fresh ginger (from one 3-inch piece)
2 tablespoons minced garlic
1 tablespoon white miso paste
2 teaspoons turbinado or brown sugar
Kosher salt and freshly ground black pepper
1/2 cup safflower or canola oil
1 1/2 pounds baby bok choy, halved lengthwise, or large broccoli florets
8 bone-in, skin-on chicken thighs (about 3 pounds), skins removed
Steamed rice or mashed potatoes, for serving
Lemon wedges, for serving

Steps:

Heat oven to 450 degrees. In a small bowl, combine scallions, mustard, ginger, garlic, miso, sugar, 1 teaspoon salt, 1/2 teaspoon pepper and 6 tablespoons of the oil. Mix well.
On a rimmed baking sheet, toss bok choy with the remaining 2 tablespoons oil and season with salt and pepper, then spread in an even layer. Season chicken with salt and pepper, arrange on top of bok choy and rub chicken all over with the scallion-mustard marinade.
Roast until chicken is cooked through and vegetables are tender, about 30 minutes.
Serve chicken and vegetables over rice or mashed potatoes. Spoon pan juices over the chicken and garnish with scallions. Serve with lemon wedges.

Tips:

Prep Ahead: Save time by washing and chopping the vegetables, and cooking the chicken in advance.
Use Fresh Ingredients: Fresh vegetables and herbs will give your salad the best flavor.
Choose Good Quality Rice: Use a fluffy, long-grain rice like basmati or jasmine for this recipe.
Make it a Meal: Serve the salad over rice with a side of soup or spring rolls for a complete meal.
Adjust the Spice Level: Add more or less red pepper flakes depending on your preferred spice level.

Conclusion:

This Asian bok choy and chicken salad is a flavorful, healthy, and easy-to-make dish that's perfect for a quick lunch or dinner. With its simple ingredients and delicious dressing, this salad is sure to be a hit with the whole family. Try it today and enjoy the taste of fresh Asian flavors!