Tag: bok choy

Surprise Teriyaki Chicken & Grilled Bok Choy

So there aren’t any cool surprises about this recipe – the surprise was mine when the marinade I threw together because I thought it would taste good tasted exactly like teriyaki *facepalm*. But that’s okay, because a recipe for teriyaki chicken that you can throw together with pantry staples and class up with some grilled veggies is great in my book. And, for the record, I wasn’t wrong about it tasting good.

Surprise Teriyaki & Grilled Bok Choy

Serves 4
Hands-On Time: 45min
Total Time: 45min + 8hrs for marinade time


Ingredients

2 chicken breasts, cut in half
4 baby bok choy
White or brown rice, prepared according to package instructions

Marinade
2 cloves garlic, minced
2 tsp ginger, minced
1 cup soy sauce
1 cup rice wine vinegar
1/2 TBS chili oil
1 TBS sesame oil
1 TBS sugar or honey or agave syrup


Whisk together all marinade ingredients in a baking dish. Put chicken in the dish with the marinade and use a spoon to coat the top side with sauce. Cover and let sit in the fridge 6-8 hours (you can leave it up to 24 if needed – it’ll still be good, but a bit saltier than it would otherwise).

Once you’re ready to start cooking, preheat your grill to medium-high heat. Halve each baby bok choy, leaving the tough connecting stalk at the bottom. Brush the cut side with vegetable oil. Grill, starting with the cut side, until tender and slightly charred, about 3-5 minutes on each side.

Remove the chicken from the marinade and set the marinade aside, reserving it. Grill the chicken until there is no visible pink when cut into, or a meat thermometer reads an internal temp of 165 degrees. Let rest 5 minutes.

While the chicken is resting, pour the reserved marinade into a saucepan over high heat and bring to a boil for at least 1-2 minutes (THIS IS IMPORTANT BECAUSE YOU JUST USED IT TO MARINATE RAW CHICKEN). It may be reduced enough for your taste at that point, if not, continue to simmer until it’s the consistency you like.

Serve chicken over rice topped with the sauce formerly known as marinade, and with the bok choy on the side.

Note: I grilled the bok choy and chicken because it’s August and I don’t want to deal with the stove more than I need to, but there’s no reason you couldn’t pan-sear both of them, or roast both of them, or cook them any other way that gets the job done.


Weeknight Rice Noodles with Meatballs

Weeknight Rice Noodles with Meatballs

Serves 4-6
Hands-On Time: 30 min
Total Time: 30 min


Ingredients

Sauce
2 1/2 cups beef broth
1/2 cup soy sauce
1/4 cup rice vinegar
1 TBS grated or minced ginger
2 TBS sesame oil
2 TBS honey
2 tsp chili oil

Meatballs
1 lb ground beef
3 tsp onion powder
2 cloves garlic, minced
1/2 tsp red chili flakes
1 tsp salt

Assembly
16 ounces rice noodles
1 lb mixed sliced mushrooms of your choice (I like to include at least some shiitake)
4-5 baby bok choy, halved
Bunch scallions, white/light green parts thinly sliced, dark green parts roughly chopped
Vegetable oil for frying meatballs


Cook the noodles a minute or two shy of the package directions. Drain and set aside in a large bowl.

Whisk all of the sauce ingredients together in a medium bowl. Set aside.

Combine the ground beef, garlic, onion powder, salt, and red pepper flakes in a medium bowl. Shape the mixture into about 16 meatballs (1 1/2 inches across). Heat vegetable oil in a large pan over medium-high heat. Cook the meatballs in the oil until browned and mostly cooked through, about 7-9 minutes. Transfer to a separate plate or bowl. Add the mushrooms to the pan with vegetable oil and meatball drippings and cook until browned. Add bok choy and sauté until tender, about 5 minutes. Add the dark green parts of the scallions and cook another 2 minutes. Add the vegetables to the bowl with the noodles.

Add the broth to the pan and simmer until slightly thickened, about 8-10 minutes. Add the meatballs in for the last 2 minutes of cooking, turning occasionally. Pour the meatballs and sauce over the noodles and vegetables and toss to combine. Serve topped with the thinly sliced scallions.

Note: If you’d like the sauce to be slightly thicker, whisk together one tablespoon of sauce with one tablespoon of cornstarch and combine with remainder of sauce before simmering.