Sesame chicken with bok choy
So this is another recipe from Real Simple. They say it takes 25 minutes... I think it took even less actually. Perfect weekday meal, or quick weekend meal. I have to say the chicken was a bit bland, but mix it up with the side and it's good to go! I also added brown rice (the 10 minute boil in the bag kind) because the side would be a bit skimpy without it... at least for my big appetite! So follow this recipe... except cut up the chicken, and once it is cooked, toss it into the pan with the bok choy and dump in a bag of brown rice.. now we're cookin!
oh why hello there little jalapeno round, would you like to set fire to my mouth now?? (they said to use a red jalapeno... I couldn't find any... sure would have added a nice pop of color though!)
Sesame Chicken With Gingery Bok Choy
Recipe from Real Simple
- 2 large egg whites
- 1/4 cup sesame seeds
- 1/4 cup plus 1 teaspoon cornstarch
- kosher salt and black pepper
- 8 small chicken cutlets (1 1/4 pounds total) (I cut mine into 1 inch cubes)
- 4 tablespoons canola oil
- 1/4 cup low-sodium soy sauce
- 1 tablespoon grated fresh ginger
- 2 teaspoons sugar
- 6 heads baby bok choy (about 1 pound), quartered
- 1 jalapeno (preferably red), sliced (seeded for less heat, if desired)
- For my version (1 bag boil in bag brown rice)
- In a bowl, whisk together the egg whites, sesame seeds, ¼ cup of the cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper. Dip the chicken in the batter and shake off the excess.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add half the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side; transfer to a plate. Repeat with 1 tablespoon of the remaining oil and the remaining chicken.
- Meanwhile make boil in bag brown rice according to direction...
- In a small bowl, combine the soy sauce, ginger, sugar, 1 tablespoon water, and the remaining teaspoon of cornstarch.
- Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the bok choy and cook, turning, until just beginning to soften, 1 to 2 minutes. Add the soy sauce mixture and jalapeño and cook until the liquid has thickened slightly and the bok choy is tender, 3 to 4 minutes.
- Toss the chicken and rice in with the bok choy and serve.