I cook a lot and cook from a stash of my tried-and-true, favorite recipes with ingredients that I am most comfortable with. But some times I also make an effort to cook with new-to-me ingredients. I love experimenting with different types of vegetables, fruits, spices. It is so much fun in experimenting with new ingredients and trying new cuisines.
You may remember that I take part in a monthly themed blogging challenge with a bunch of friends which we call it “cookingwithfriends”. This month’s theme is to use a new-to-you vegetable in a recipe. Basically, something that takes you outside your comfort zone and lets you explore a little. I initially choose brussels sprouts and had decided to make some easy appetizing finger food brussels sprouts sliders! I made my brussels sprouts sliders, plated them and was ready to click, then to my bad luck, the day was totally dark and was raining all of a sudden, I couldn’t click decent pictures and ths sliders were not going to be good in fridge to click the next day. So I had to dump brussels sprouts dish and had to come up with a new one.
I bought some fresh bok choy today and I had to use it while it was still crunchy. So I decided to make Asian inspired dish. Teriyaky Bok-Choy Chicken with Rice is basically chicken stir-fried with bok choy. I love the combination of chicken and fresh vegetables. The combination of chicken and vegtables was wonderful. If you are vegetarian you can use shiitake mushrooms, tofu, paneer..
A little secret behind Asian cooking is not cooking everything too long. The vegetables must be nice and crispy! Blanch them or saute them in oil, just remember no to over cook them.
Here’s teriyaki bok choy chicken with rice
Recipe inspired from notonlycooking
Boneless chicken breasts – 300 gms
Bok choy – 1 chopped or tored
Onions – 2, finely chopped
Ginger – 1 tbspn – very finely chopped
Garlic – 1 tbspn – very finely chopped
Teriyaki Sauce – 3 tbspn for marination + 2 tbspn while cooking
Oyster sauce – 1 tbspn
Dark soy sauce – 1 tspn
Olive oil – 2 tbspns
Salt and pepper
Tosses sesame seeds
Finely chopped chives
1. Wash chicken breasts thoroughly. Add 3 tbspns of teriyaki sauce, oyster sauce, salt and pepper, mix well until chicken is well coated with the sauce. Let is marinate for atleast 1 hour(if you want subtle flavors) and if you prefer deep teriyaki flavor let it marinate over night in the fridge.
2. Heat olive oil in a large skillet over medium flame. Add marinated chicken breasts and cook it, tossing occasionally, until browned and cooked through.
3. When the chicken is ready, add finely chopped onions, ginger and garlic, cook for 3-4 minutes, tossing occasionally.
4. Add 2 tbspn of teriyaki sauce and dark soy sauce and toss until all ingredients are coated with the sauce.
5. Finally add the bok choy and fry for more 3-4 minutes. DO NOT over cook bok choy, the vegetable has to be nice and crisp!
6. Serve the Teriyaky Bok-Choy Chicken over a bowl of freshly cooked rice. Drizzle the sauce from tha pan chicken was cooked in, so the rice is flavored. I used normal rice, you can use basmati rice too. Cook rice with salt.
7. This dish is healthy, filling, and delicious which takes very less time to prepare it(except for the marination time).
A perfect combo would be to serve this delicious healthy bowl of teriyaki bok choy chicken with rice with a glass of wine!
1. While cooking the teriyaki sauce on the chicken the sauce might thicken up, if it tends to burn just try to scrap it together and remove from the pan.
2. To check if chicken is cooked through, try to push a knife through the chicken if it cuts easily and if it is white it is cooked perfect!
3. Most important note, do not over cook bok choy, they have to be nice and crisp!
Cooking With Friends: This blog post is part of the monthly “Cooking With Friends” themed blog post challenge. This challenge was started by a bunch of virtual friends united by their love of food, with the aim of tackling a different food related theme each month. If you want to try this month’s theme, please feel free to do so and link your recipe in the comments section. We’d love to check it out. Meanwhile, check out what the others in the group have come up with this month.
Anjana from At the Corner of Happy and Harried, Garima from CafeGarima, Jayashri from My Veg Fare, Sujatha from spicesntreats, Madhuri from MADaboutkitchen, Subhasmita from The Flavors of Kitchen, and Dolphia from storyofcooks
Here is a recap of the previous months’ posts.
April 2015: Frozen Treat (Mango Ice Cream Sundae)
March 2015: Beverages/Cocktails (Sunrise Mocktail)
February 2015: Snacks (Masala Vadai And Cardamom Tea)