I’d forgotten about this chicken dish, until last night. A friend gave me this recipe about 10 years ago. We’ve loved it many times, but then as usual, I forget things and they fall away. Well, last night I was in a pinch to get a quick healthy meal for hubby and me. I thawed chicken breasts and then looked in the fridge, saw the bok choy, remembered this dish and VOILA! We had a meal plan! My friend said that this was a staple of her Korean grandmother’s, and that she also used it several times every week. I can’t believe it’s been so long. I’ll be making this a lot, until I forget about it when something new and shiny comes along.
2 chicken breast cut into small bite sized pieces
tablespoon of minced garlic
tablespoon of grated ginger
tablespoon of chili garlic sauce (looks like that picture to the right)
tablespoon of coconut oil
Place chicken pieces in a container for marinating. Add garlic, ginger, and chili garlic sauce. Coat chicken. Marinate for 4 hours or so. When ready to cook, heat oil, add chicken and marinade to pan and stir fry chicken. You just want the chicken done, not OVERDONE, so watch for the pink to disappear and just a little browning happening. Season with salt if needed.
Sesame Baby Bok Choy
1 teaspoon of olive or coconut oil
several baby bok choy, halved length-wise
1 teaspoon toasted sesame oil
Heat olive or coconut oil in pan on high heat. Add bok choy and quickly stir fry, maybe 1-3 min. Looking for the stage where the greens just start to wilt and the thicker sections are browned a bit. Remove from heat and drizzle with sesame oil and season with sea salt.
If you don’t have time to marinate the poultry, no worries, just toss it all in the pan and stir fry it. It’s still very delicious!
Diptych created using the Diptic App.