Best 20 Bok Choy And Chicken Recipes

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Embark on a culinary journey to savor the delightful flavors of chicken and bok choy, an iconic duo in Chinese cuisine. Our article presents a diverse collection of recipes that showcase this harmonious pairing in a variety of tantalizing dishes. From the classic stir-fry to hearty soups and flavorful salads, each recipe offers a unique take on this healthy and versatile combination. Whether you seek a quick and easy weeknight meal or an impressive dish for a special occasion, our comprehensive guide has something for every palate and skill level. Discover how to transform simple ingredients into extraordinary dishes that burst with flavor and nutrition.

Let's cook with our recipes!

CHICKEN AND BOK CHOY SOUP



Chicken and Bok Choy Soup image

I bought bok choy with no idea how to use it. Threw it in a simple chicken and veggie soup, and the family loved it! 4 cans low-sodium chicken broth can be substituted for the 6 cups water and chicken base.

Provided by freshfoodie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 10

1 tablespoon vegetable oil
1 yellow onion, diced
2 cloves garlic, minced
6 cups water
4 teaspoons chicken soup base (such as Better than Bouillon®)
6 small potatoes, diced
4 carrots, sliced
6 large bok choy ribs with leaves, finely chopped
2 stalks celery, sliced
2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes

Steps:

  • Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.

Nutrition Facts : Calories 175 calories, Carbohydrate 28.8 g, Cholesterol 15.3 mg, Fat 2.8 g, Fiber 4.6 g, Protein 9.6 g, SaturatedFat 0.5 g, Sodium 470.4 mg, Sugar 4.2 g

BOK CHOY AND CHICKEN SOUP



Bok Choy and Chicken Soup image

For a less spicy broth, seed the chile before cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 12

4 cups low-sodium chicken broth
2 cups water
2 stalks celery, thinly sliced (about 1/2 cup)
4 scallions, thinly sliced, white and light-green parts separated
2 cloves garlic, thinly sliced
1 1-inch piece ginger, peeled and julienned
1 small serrano or jalapeno chile, stemmed and thinly sliced (about 1 tablespoon)
1 pound boneless skinless chicken-breast halves
2 heads baby bok choy (about 12 ounces), stalks sliced crosswise into 1/2-inch pieces, leaves left whole
3/4 teaspoon fish sauce
Coarse salt
Lime wedges, for serving

Steps:

  • Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, add chicken, and cook at a bare simmer until a thermometer inserted into thickest part of meat reaches 160 degrees, about 13 minutes. Remove chicken from broth. When cool enough to handle, tear into 1-inch pieces and divide among 4 bowls.
  • Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce; season with salt. Ladle soup over chicken and sprinkle with scallion greens. Serve with lime wedges.

CHICKEN, SHIITAKE AND BOK CHOY SOUP



Chicken, Shiitake and Bok Choy Soup image

Categories     Soup/Stew     Chicken     Leafy Green     Mushroom     Poultry     Spring     Healthy     Bok Choy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

8 cups canned low-salt chicken broth
6 ounces fresh shiitake mushrooms (about 10 large), stemmed, caps sliced
2 tablespoons minced peeled fresh ginger
3 tablespoons fish sauce (nam pla)*
1 tablespoon soy sauce
1 tablespoon oriental sesame oil*
1/4 teaspoon chili oil*
3 cups thinly sliced bok choy
4 teaspoons rice vinegar*
2 green onions, sliced

Steps:

  • Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.
  • Ladle soup into bowls. Sprinkle with green onions and serve.
  • *Available at Asian markets and in the Asian foods section of many supermarkets.

CHICKEN, BOK CHOY AND SHIITAKE CHOW MEIN



Chicken, Bok Choy and Shiitake Chow Mein image

Provided by Ming Tsai

Categories     main-dish

Time 2h15m

Number Of Ingredients 15

2 tablespoons cornstarch
1/4 cup shaoxing wine
1/2 cup oyster sauce
1 tablespoon minced ginger
1/4 cup sliced scallion whites, save green for garnish
1 teaspoon black pepper
1 tablespoon sambal oelek
1 pound skinless chicken meat. I prefer the leg/thigh meat, but breast may be substituted
Canola oil to cook
6 cloves garlic sliced thin
2 cups shiitake mushrooms, quartered
1 cup chicken stock
4 heads baby bok choy, core out, sliced
1 pound blanched and refreshed lo mein noodles
Salt and pepper to taste

Steps:

  • In a large bowl, dissolve the cornstarch in the shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal. Mix in the chicken and marinate for at least 2-hours, preferably overnight. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes. Add back the shiitakes and the noodles. Completely coat and heat the noodles. Check for seasoning.

GRILLED CHICKEN WITH BOK CHOY, SHIITAKE MUSHROOMS, AND RADISHES



Grilled Chicken With Bok Choy, Shiitake Mushrooms, and Radishes image

This recipe purposely gives you more chicken than you'll need for one sitting. Reserve the leftovers, plus a cup of the Mango-Sesame Dressing, to make quick work of Noodle Salad With Chicken and Snap Peas a few days later.

Provided by Selma Brown Morrow

Categories     Summer     Bon Appétit     Chicken     Mushroom     Low Cal     Backyard BBQ     Dinner     Radish     Grill     Grill/Barbecue     Healthy     Bok Choy     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings plus leftovers

Number Of Ingredients 8

8 1/3-inch-thick rounds red onion
8 large shiitake mushrooms, stemmed
8 red radishes, trimmed, halved
4 baby bok choy, halved lengthwise
1 large orange bell pepper, cut lengthwise into 8 strips
1 1/4 cups Mango-Sesame Dressing , divided
6 boneless chicken breast halves with skin
Nonstick vegetable oil spray

Steps:

  • Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.
  • Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.
  • Do ahead
  • Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
  • Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
  • Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Noodle Salad.
  • Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.
  • Editor's note: This recipe has been updated as a part of our archive repair project.

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

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.

CHICKEN AND BOK CHOY SOUP



Chicken and Bok Choy Soup image

I make this with Shanghai Bok Choy, a smaller Bok Choy than the regular one with light green ribs rather than the white ribs. If you have Bok Choy in a Chinese restaurant, they tend to slice it lengthways and cook the whole thing at once. I decided to cook the ribs and leaves separately and accidentally came up with this recipe because I was distracted after adding the ribs. I found that by overcooking the ribs slightly, they take on an almost buttery flavour, a nice contrast to the freshness of the leaves. I make this with Easy Prep Vegetable Stock (Recipe #247153). One serving of this soup contains quite a lot of protein and is suitable for South Beach or Sure Slim weight loss programmes.

Provided by RonaNZ

Categories     Clear Soup

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

1 onion
2 garlic cloves
1 tablespoon oil
400 g chicken breasts
4 cups vegetable stock
salt
pepper
1 tablespoon soy sauce
450 g bok choy

Steps:

  • Chop the onion and garlic in the food processor.
  • Fry the onion and garlic in the oil.
  • Chop the chicken breast into cubes and then add to the food processor and pulse to get ground/minced chicken. Alternatively, you can buy chicken mince and chop the onion finely. I like to know what has gone into my chicken mince!
  • Add to the onion and stir to brown the chicken.
  • Add the vegetable stock (you could use chicken stock if you have it), a good pinch of salt, grind of pepper and the soy sauce.
  • Twist the leaves off the Bok Choy (I find that easier and quicker than chopping them).
  • Rinse any dirt off the ribs and chop coarsely. Add to the soup.
  • Simmer for 10 minutes.
  • Roughly chop the leaves and add to the soup.
  • Simmer for another 2 minutes.
  • Serve.

Nutrition Facts : Calories 232.6, Fat 12.9, SaturatedFat 3.1, Cholesterol 64, Sodium 388.9, Carbohydrate 5.8, Fiber 1.7, Sugar 2.6, Protein 23.4

BOK CHOY AND CHICKEN



Bok Choy and Chicken image

So yummy. So easy. So fast. Healthy, too! One of my mom's easy dinners. Bok choy is a leafy vegetable that tastes kind of like a cross between lettuce and cabbage, but also with a flavor of its own.

Provided by ketchupqueen

Categories     Chicken Breast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 large bok choy
4 boneless skinless chicken breast halves
3 -8 cloves garlic, minced (depending on size and your taste)
1/4 cup dry sherry or 1/4 cup cooking sherry
1/4 cup soy sauce (I prefer Kikkoman)
2 -3 tablespoons oil (just enough to coat the bottom of the pan)

Steps:

  • Wash bok choy very well.
  • Slice across the leaf at about 1/2 inch intervals.
  • Discard the bottom when you get to the part with no green on it.
  • Drain thoroughly.
  • Chop chicken breasts into 1/2 to 1 inch chunks.
  • Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.
  • When oil is hot, add garlic.
  • Saute for a few seconds, then add chicken.
  • Saute until slightly browned all over (no pink showing on the outside).
  • Add bok choy and stir-fry for about half a minute, until just wilted.
  • Add soy sauce and sherry.
  • Cover and cook until chicken is done; about 10 to 15 minutes.
  • Serve over steamed white rice with soy sauce or teriyaki sauce.

GINGER-SESAME CHICKEN WITH BOK CHOY, ONION AND MUSHROOMS



Ginger-Sesame Chicken With Bok Choy, Onion and Mushrooms image

I found this on the internet at Food & Wine by Grace Parisi. I changed a couple things and added onion. Great Fast and Healthy meal.

Provided by adopt a greyhound

Categories     Poultry

Time 35m

Yield 1 1/2 cups, 2-3 serving(s)

Number Of Ingredients 17

1/2 cup chicken broth
3 tablespoons light soy sauce
1 tablespoon white wine (Reisling)
1 tablespoon sugar
1 teaspoon cornstarch (dissolved in 1 T. cold water)
1/2 teaspoon rice vinegar, unseasoned
1/2 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
3 tablespoons canola oil, divided
1/2 onion, cut into small wedges
3/4 lb button mushroom, thickly sliced
3/4 lb boneless skinless chicken breast, cut into 2 inch pieces
salt and pepper
4 leaves bok choy, thickly sliced crosswise
1/2 red pepper, cut into 3/4 inch pieces
2 tablespoons fresh ginger, finely chopped
4 garlic cloves, minced

Steps:

  • In a medium bowl, combine the chicken broth with soy sauce, wine, sugar, dissolved cornstarch and water, sesame oil and crushed red pepper. Whisk until smooth.
  • In a large skillet, heat 2 t. oil until hot and add the onion wedges. Cook for about 6 minutes. Add mushrooms and continue to cook for another 6 minutes. Transfer onion and mushrooms to a plate.
  • Add another 2 t. oil to the skillet and season chicken with salt and pepper and add to the skillet and cook over med. high heat until golden about 4 minute each side. Transfer to the plate with onions and mushrooms.
  • Add 1 T. oil to the skillet and add the bok choy and red pepper pieces. Cook on medium high heat until crisp tender about 3 minutes. Transfer to the plate with the onion, mushrooms, and chicken.
  • Add the remaining oil to the skillet and cook the ginger and garlic until fragrant about 1 minute. Return the chicken and vegetables to the skillet. Whisk the sauce in the bowl, and add to the skillet. Bring to a boil and simmer stirring until slightly thickened, about 1 minute. Transfer to bowls and serve.

Nutrition Facts : Calories 526.8, Fat 27.8, SaturatedFat 2.9, Cholesterol 109, Sodium 1923.9, Carbohydrate 23.2, Fiber 3.6, Sugar 13.4, Protein 47

ASIAN BOK CHOY AND CHICKEN SALAD OVER RICE



Asian Bok Choy and Chicken Salad Over Rice image

Here, two classic recipes are simplified into a one-skillet meal combining Asian bok choy and chicken salad.

Provided by allison hoffman

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 4

Number Of Ingredients 14

½ cup olive oil
¼ cup white vinegar
⅓ cup white sugar
3 tablespoons soy sauce
3 cups bok choy, sliced, or more to taste
1 cup green onions, chopped
1 cup chopped carrots
¼ cup soy sauce
4 teaspoons olive oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
4 skinless, boneless chicken breasts, cut into pieces
2 cups hot cooked rice

Steps:

  • Mix oil, vinegar, sugar, and soy sauce together in a lidded jar for the dressing; put lid on tightly and shake well. Set dressing aside.
  • Combine bok choy, green onions, and carrots in a large bowl.
  • For the marinade combine soy sauce, olive oil, honey, ginger, and garlic in a small microwave-safe bowl. Heat marinade in the microwave for 1 minute. Stir and heat again for 30 seconds. Place chicken in a large bowl and pour marinade on top; allow to marinate for 15 minutes.
  • Heat a large skillet over medium heat. Pour chicken and marinade into the skillet and cook 20 minutes. Add bok choy salad and dressing. Continue cooking until chicken is no longer pink inside, about 10 minutes more. Serve over a bed of rice.

Nutrition Facts : Calories 651.8 calories, Carbohydrate 56.5 g, Cholesterol 64.6 mg, Fat 35 g, Fiber 2.7 g, Protein 29.2 g, SaturatedFat 5.3 g, Sodium 1697.1 mg, Sugar 28.5 g

SLOW COOKER CHICKEN RAMEN WITH BOK CHOY AND MISO



Slow Cooker Chicken Ramen With Bok Choy and Miso image

The slow cooker puts a weeknight ramen fix within reach; don't skimp on the toppings here, which you can customize to your liking. They make each bowl feel special. Miso soup is traditionally made with dashi, an umami-rich stock made from kombu seaweed and dried bonito, a kind of tuna. But this recipe takes a different path to those deep flavors, substituting chicken broth and optional dried shiitake mushrooms, found in the produce department or international aisle of many grocery stores. Finally, a quick kombu steep adds umami. The ingredient is available at more specialty grocers and online, but feel free to leave it out. The soup will still be delicious.

Provided by Sarah DiGregorio

Categories     dinner, weekday, noodles, soups and stews, main course

Time 6h20m

Yield 4 to 5 servings

Number Of Ingredients 11

3 to 3 1/2 pounds skin-on whole chicken legs (about 5 legs)
1/2 heaping cup sweet white or yellow miso, plus more to taste
2 scallions, trimmed and halved, plus more for topping
3 garlic cloves, smashed
4 dried shiitake mushrooms (optional)
1 (5-by-3-inch) piece dried kombu (optional)
1 pound baby bok choy, cored and roughly chopped
2 tablespoons tamari, plus more to taste
2 tablespoons mirin, plus more to taste
12 to 16 ounces ramen, cooked and drained
Soft boiled eggs, sesame seeds and toasted nori sheets, for topping

Steps:

  • Put the chicken legs in a 5- to 8-quart slow cooker, and crumble the miso on top. Add the scallions, garlic cloves, shiitake mushrooms (if using) and 6 cups water. Stir well to combine. Cook until the chicken is tender, at least 4 hours and up to 6 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken begins to dry out.
  • Switch the heat to high. With a slotted spoon, remove the chicken, scallions, garlic and shiitakes, and place in a bowl. Set aside to cool. Stir in kombu, bok choy, tamari and mirin. Cover and let cook until the bok choy is wilted and tender, 5 to 10 minutes. Remove and discard the kombu. Coarsely shred chicken meat into the soup, discarding the skin, bone, scallions, garlic and shiitakes. Taste the soup and whisk in a few more spoonfuls of miso or tamari, if desired.
  • Divide the noodles among 4 or 5 bowls, and ladle the soup on top. Top each with sliced scallion, a halved soft boiled egg, sesame seeds and a piece of nori.

Nutrition Facts : @context http, Calories 1171, UnsaturatedFat 42 grams, Carbohydrate 60 grams, Fat 71 grams, Fiber 5 grams, Protein 70 grams, SaturatedFat 22 grams, Sodium 3198 milligrams, Sugar 5 grams, TransFat 0 grams

COLD-SMOKED CHICKEN WITH BABY BOK CHOY AND CASHEW SALAD



Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad image

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

6 baby bok choy, separated into leaves
2 tablespoons rice vinegar (not seasoned)
1 tablespoon soy sauce
2 teaspoons hoisin sauce
1/2 teaspoon black pepper
1/4 teaspoon Chinese five-spice powder
1/4 cup vegetable oil
2 tablespoons Asian sesame oil
2 tablespoons sesame seeds, toasted
3 cooked cold-smoked chicken legs (see cooks' note, below), skin discarded and meat finely shredded (3 cups)
1 small seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
1/2 cup chopped fresh cilantro
1/2 cup roasted unsalted cashews (2 1/2 oz)

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.

CHICKEN, MUSHROOM, AND BOK CHOY KEBABS



Chicken, Mushroom, and Bok Choy Kebabs image

Provided by Melissa Roberts

Categories     Chicken     Mushroom     Marinate     Backyard BBQ     Dinner     Sherry     Summer     Grill     Grill/Barbecue     Bok Choy     Sesame     Soy Sauce     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

3 large garlic cloves
1/2 cup reduced-sodium soy sauce
1/3 cup dry Sherry
1/4 cup packed brown sugar
1 tablespoon finely grated peeled ginger
2 teaspoon Asian sesame oil
1 1/2 pound skinless boneless chicken thighs, cut into 2-inch pieces
1 pound baby bok choy (5 to 6 heads)
1/2 pound large cremini mushrooms, stems trimmed flush with caps
1/2 cup vegetable oil
Equipment:
14 (12-inch) wooden skewers, soaked in water 30 minutes.

Steps:

  • Marinate chicken:
  • Mince and mash garlic to a paste with a pinch of salt.
  • Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool to room temperature.
  • Pour half of marinade into a large sealable bag and chill remainder for basting. Add chicken to bag and marinate, chilled, turning bag occasionally, at least 3 hours.
  • Make kebabs:
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
  • Meanwhile, halve bok choy lengthwise and blanch in a large pot of boiling salted water (2 Tbsp salt for 5 qt water) until crisp-tender, about 2 minutes. Immediately transfer with tongs to an ice bath to stop cooking. Pat bok choy very dry, then, bending leaves, thread 3 or 4 halves (through bulb and leaves) onto each of 3 or 4 skewers. Put on a tray.
  • Toss mushrooms with vegetable oil. Thread mushrooms (through sides) and chicken (discard marinade) onto remaining skewers, alternating them. Put on another tray.
  • Oil grill rack, then grill chicken-and-mushroom skewers, covered only if using a gas grill, 6 minutes. Turn over and baste with some of remaining marinade, then grill, turning and basting occasionally (but not during last 3 minutes), until chicken is just cooked through and mushrooms are tender, 6 to 8 minutes more.
  • Lightly brush bok choy with oil and grill, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total.

CHICKEN WITH BOK CHOY AND MUSHROOMS



Chicken With Bok Choy and Mushrooms image

Make and share this Chicken With Bok Choy and Mushrooms recipe from Food.com.

Provided by Jane Gib

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons honey
1/3 cup soy sauce
2 tablespoons dry sherry
1 teaspoon five-spice powder
20 g fresh ginger, grated
1 tablespoon peanut oil
4 chicken breast fillets
4 flat mushrooms
500 g baby bok choy, quartered
1 cup chicken stock
2 teaspoons cornflour
2 tablespoons water
salt and pepper
2 garlic cloves, crushed
1 pinch cayenne pepper
parsley

Steps:

  • combine honey, soy sauce, sherry, 5-spice, ginger, garlic, salt and pepper and creyene pepper with the oil in a small jug.
  • place chicken in a med bowl with half of the honey mixture, toss to coat chicken in the marinade, cover, refrigerate for 10 minute.
  • meanwhile cook mushrooms and bok choy, in batches, on a heated oiled grill plate (or barbecue) until just tender. cover to keep warm.
  • drain chicken but keep the marinaded honey.
  • cook chicken on the same oiled plate until browned on both sides. cover and stand for 5 min, then slice thickly.
  • meanwhile, combine the remaining honey mixture in a small saucepan with the stock.
  • bring to the boil, stir in blended cornflour with the water, cook stirring, until sauce boils and thickens slightly.
  • divide mushrooms and bok choy among serving plates, top with chicken and pour over the sauce.

CHICKEN THIGHS WITH BOK CHOY AND FARRO



Chicken Thighs with Bok Choy and Farro image

A low-calorie, spicy, citrusy blend of whole grains, lean protein, and leafy greens.

Provided by emurii

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 2

Number Of Ingredients 14

1 cup chicken broth
½ cup farro
½ tablespoon vegetable oil
5 cloves garlic, minced
1 (1 inch) piece ginger, peeled and minced, or more to taste
2 skinless, boneless chicken thighs, cut into bite-sized pieces
1 jalapeno, halved and sliced
2 lime wedges
2 cups baby bok choy leaves
¼ cup water
salt to taste
1 pinch ground black pepper
1 pinch ground cumin, or to taste
1 tablespoon sesame seeds, or as desired

Steps:

  • Heat broth in a small pot to boiling. Add farro and reduce to low heat. Cook, stirring occasionally, until liquid is absorbed, 10 to 15 minutes.
  • Heat oil in a skillet over medium heat. Add garlic and ginger, stirring occasionally, until fragrant, about 1 minute. Add chicken and let sit to brown, about 5 minutes. Add jalapeno and the juice from 1 lime wedge. Cook, stirring occasionally, until chicken is no longer pink, 5 to 10 minutes more.
  • Add bok choy and water to the skillet. Cook until bok choy is slightly reduced in size, 1 to 3 minutes. Add cooked farro and juice of remaining lime wedge, stirring until well mixed. Season with salt, pepper, cumin, and sesame seeds. Cook until flavors have combined, 1 to 2 minutes more.

Nutrition Facts : Calories 452 calories, Carbohydrate 48.1 g, Cholesterol 74.6 mg, Fat 19.6 g, Fiber 3.7 g, Protein 28.1 g, SaturatedFat 4.2 g, Sodium 776.3 mg, Sugar 2.9 g

CASHEW CHICKEN AND BABY BOK CHOY



Cashew Chicken and Baby Bok Choy image

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

1/4 cup chicken stock or 1/4 cup canned broth
1/4 cup dry sherry
1/4 cup soy sauce
1 teaspoon cornstarch
2 tablespoons peanut oil
3/4 cup cashews
5 green onions, white and green parts separated and thinly sliced crosswise
1 teaspoon minced peeled fresh ginger
1 clove garlic, minced
1/2 teaspoon peppercorn
1 1/4 lbs boneless skinless chicken, cut into 1 to 2 inch square pieces
salt & freshly ground black pepper
1 lb baby bok choy or 1 lb regular bok choy, chopped into 2 inch segments.

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

GRILLED ASIAN CHICKEN WITH BOK CHOY, SHITAKE MUSHROOMS, AND RADISHES



Grilled Asian Chicken with Bok Choy, Shitake Mushrooms, and Radishes image

Number Of Ingredients 1

4 As abov

Steps:

  • ith Mango-Sesame Dressing; see info above.

STEAMED CHICKEN WITH BLACK MUSHROOMS AND BOK CHOY



Steamed Chicken with Black Mushrooms and Bok Choy image

Categories     Chicken     Mushroom     Steam     Bok Choy     Gourmet

Number Of Ingredients 15

12 dried shiitake mushrooms* (1 to 1 1/4 oz)
2 cups boiling-hot water
2 1/2 lb skinless chicken thighs (bone-in)
1/4 cup soy sauce
2 tablespoons Chinese rice wine or medium-dry Sherry
2 tablespoons cornstarch
1 teaspoon Asian sesame oil
1/2 teaspoon salt
3 scallions, cut into 1-inch pieces
1 tablespoon minced peeled fresh ginger
1 1/2 lb baby bok choy (6 to 8), trimmed, halved lengthwise, and washed well
Accompaniment: steamed rice
Garnish: thinly sliced scallion
Special Equipment
a heavy cleaver; a 13- to 14-inch wok with a lid and a 9-inch round metal cooling rack or a deep 12-inch skillet fitted with a 12-inch steamer insert; a 9- to 9 1/2-inch (6-cup) deep-dish pie plate

Steps:

  • Soak shiitakes in boiling-hot water in a bowl until softened, about 30 minutes. Cut out and discard stems, then squeeze excess liquid from caps and discard soaking liquid.
  • Hack each chicken thigh crosswise through bone into thirds with cleaver.
  • Stir together soy sauce, rice wine, cornstarch, sesame oil, and salt in a large bowl until smooth, then add chicken, mushroom caps, scallions, and ginger and toss well to coat. Marinate at room temperature, stirring occasionally, 30 minutes.
  • Put rack into wok and add enough water to reach just below it. (If using a steamer insert, use approximately 4 inches of water.) Cover wok (or skillet) and bring water to a boil. Transfer chicken mixture to pie plate and put in wok (or skillet), then steam, covered, stirring once, until chicken is just cooked through, about 25 minutes.
  • While chicken is steaming, cook bok choy, uncovered, in a 4- to 6-quart pot of (unsalted) boiling water until just tender, 7 to 9 minutes, then drain in a colander.
  • Carefully remove pie plate from wok. Arrange bok choy around edge of a large deep platter and spoon chicken and sauce in center.
  • *Available at Asian markets, many supermarkets, and Uwajimaya (800-889-1928).

GRILLED ASIAN CHICKEN WITH BOK CHOY, SHIITAKE MUSHROOMS, AND RADISHES RECIPE - (1/5)



Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes Recipe - (1/5) image

Provided by jlauer

Number Of Ingredients 18

•8 1/3-inch-thick rounds red onion
•8 large shiitake mushrooms, stemmed
•8 red radishes, trimmed, halved
•4 baby bok choy, halved lengthwise
•1 large orange bell pepper, cut lengthwise into 8 strips
•1 1/4 cups Mango-Sesame Dressing (see below), divided
•6 boneless chicken breast halves with skin
•Nonstick vegetable oil spray
------- Mango-Sesame dressing
•3/4 cup vegetable oil
•3/4 cup Major Grey's mango chutney
•6 tablespoons unseasoned rice vinegar
•3 large garlic cloves, peeled
•6 3/4 teaspoons soy sauce
•1 1/2 tablespoons Asian sesame oil
•1 1/2 teaspoons Dijon mustard
•1 1/2 teaspoons dried crushed red pepper
Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. Cover and chill.

Steps:

  • •Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper. •Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper. DO AHEAD Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature. •Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet. •Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. •Arrange chicken breasts and vegetables on platter. Serve with remaining dressing.

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

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

Tips:

  • Choose the right bok choy: Look for bok choy that is fresh and crisp, with deep green leaves and white stalks. Avoid any bok choy that is wilted or has brown spots.
  • Wash the bok choy thoroughly: Rinse the bok choy under cold water to remove any dirt or debris. Cut off the root end and separate the leaves from the stalks.
  • Slice the bok choy thinly: This will help it cook evenly. You can slice the bok choy leaves and stalks separately, or you can cut them into 1-inch pieces.
  • Cook the bok choy quickly: Bok choy is a tender vegetable, so it doesn't need to be cooked for long. Stir-fry it for 2-3 minutes, or sauté it for 4-5 minutes, until it is wilted and tender.
  • Add bok choy to soups and stews: Bok choy is a great addition to soups and stews. Add it towards the end of the cooking time, so that it doesn't overcook.
  • Serve bok choy as a side dish: Bok choy can be served as a side dish on its own, or it can be paired with other vegetables, such as broccoli, carrots, or snow peas.

Conclusion:

Bok choy is a versatile and delicious vegetable that can be used in a variety of dishes. It is a good source of vitamins and minerals, and it can be cooked quickly and easily. Whether you are stir-frying, sautéing, or adding it to soups or stews, bok choy is a great way to add flavor and nutrition to your meals.

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