Ginger-Lime Chicken and Bok Choy
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 288.5
- Total Fat: 23.0 g
- Cholesterol: 57.3 mg
- Sodium: 1,273.6 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 0.9 g
- Protein: 16.3 g
View full nutritional breakdown of Ginger-Lime Chicken and Bok Choy calories by ingredient
Number of Servings: 2
Ingredients
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½ cup brown rice
Kosher salt
3 tablespoons fresh lime juice (basically the juice of 1 lime)
5 tablespoons extra-virgin olive oil
¾ pound skinless, boneless chicken thighs, cut into bite-size pieces (2-3 thighs)
2 heads baby bok choy
4 scallions, thinly sliced (about ¼ cup)
1 clove garlic, minced
1 teaspoon grated ginger (about ½-inch piece)
Tips
Serve with brown rice or quinoa
Directions
PREPARATION
1. Prepare rice or quinoa according to package directions.
2. In a large resealable plastic bag, combine the lime juice and 3 tablespoons olive oil with a large pinch of salt. Add the chicken, seal the bag, then massage the bag to coat the chicken. Refrigerate, massaging the bag once more halfway through, 20 minutes.
3. Lay the bok choy on a work surface. Thinly slice it crosswise ½-inch-thick. You should have about 3 cups. Rinse and drain.
4. Using a slotted spoon, remove the chicken from the bag, shaking the spoon and letting the excess marinade drip back into the bag, and transfer to a paper towel-lined plate to drain, reserving the marinade in the bag; pat the chicken dry.
5. In a medium skillet, heat the remaining 2 tablespoons olive oil over medium-high heat until hot. Add the chicken, season with salt and cook, stirring occasionally, until golden-brown, 7 to 9 minutes. You'll know the chicken is done when you poke at it with your finger and it's just firm. Transfer the chicken to a paper towel-lined plate to drain.
This chicken is ready to come out of the pan — no pink and it's just firm and springy when you poke it with a finger. Dont' overcook it because you'll be adding it back in later.
6. Set aside a generous pinch of scallion greens for a final topping, then add the remaining scallions, the garlic and ginger to the skillet and cook, stirring, over medium-low heat for 1 minute.
How to slice the scallions.
Divide this pile — take some of the darker green on the left and save it for the topping.
The scallion bottoms in the bowl on the right have a little more strength and flavor and can go in a saute pan. Scallion tops (at left) are more delicate and best for finishing a dish.
7. Pour the marinade into the skillet and bring to a boil for 1 minute. Increase the heat to medium, then add the bok choy, season with salt and cook, stirring, until crisp-tender, about 4 minutes. Return the chicken to the pan and heat through.
8. Divide the rice among 2 bowls, then spoon the chicken mixture on top. Sprinkle with the reserved scallion greens just before serving.
Serving Size: Makes 2 servings
1. Prepare rice or quinoa according to package directions.
2. In a large resealable plastic bag, combine the lime juice and 3 tablespoons olive oil with a large pinch of salt. Add the chicken, seal the bag, then massage the bag to coat the chicken. Refrigerate, massaging the bag once more halfway through, 20 minutes.
3. Lay the bok choy on a work surface. Thinly slice it crosswise ½-inch-thick. You should have about 3 cups. Rinse and drain.
4. Using a slotted spoon, remove the chicken from the bag, shaking the spoon and letting the excess marinade drip back into the bag, and transfer to a paper towel-lined plate to drain, reserving the marinade in the bag; pat the chicken dry.
5. In a medium skillet, heat the remaining 2 tablespoons olive oil over medium-high heat until hot. Add the chicken, season with salt and cook, stirring occasionally, until golden-brown, 7 to 9 minutes. You'll know the chicken is done when you poke at it with your finger and it's just firm. Transfer the chicken to a paper towel-lined plate to drain.
This chicken is ready to come out of the pan — no pink and it's just firm and springy when you poke it with a finger. Dont' overcook it because you'll be adding it back in later.
6. Set aside a generous pinch of scallion greens for a final topping, then add the remaining scallions, the garlic and ginger to the skillet and cook, stirring, over medium-low heat for 1 minute.
How to slice the scallions.
Divide this pile — take some of the darker green on the left and save it for the topping.
The scallion bottoms in the bowl on the right have a little more strength and flavor and can go in a saute pan. Scallion tops (at left) are more delicate and best for finishing a dish.
7. Pour the marinade into the skillet and bring to a boil for 1 minute. Increase the heat to medium, then add the bok choy, season with salt and cook, stirring, until crisp-tender, about 4 minutes. Return the chicken to the pan and heat through.
8. Divide the rice among 2 bowls, then spoon the chicken mixture on top. Sprinkle with the reserved scallion greens just before serving.
Serving Size: Makes 2 servings
Member Ratings For This Recipe
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