Name: Japanese ginger chicken and bok choy
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 9 oz bok choy, halved lengthwise; 2 3/4 tsp low sodium soy sauce; 2 1/2 tsp fresh ginger, grated; 1 clove garlic, minced; 4 olive oil cooking sprays; 2 tbsp water; 1/4 tsp salt

Nutrition

Per serving

270 calories

Protein: 45g; 66% of calories
Carbs: 12g; 17% of calories
Fat: 5g; 17% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

In a small bowl, whisk together the soy sauce, grated ginger, and minced garlic.
Coat a 12-inch skillet with cooking spray and set over medium-high heat. Season the chicken with salt. Cook the chicken for 6 minutes, flip, and cook for 5 minutes more until the center is opaque. Done when opaque in the center, 165°F.
Reduce the heat to medium. Pour the soy and ginger mixture over the chicken. Cook, turning the meat to coat, for 2 minutes until the sauce has thickened slightly and clings to the chicken. Remove the chicken to a board to rest.
Wipe the skillet if needed. Add the bok choy and water. Cover and steam over medium heat for 3 to 4 minutes until the white parts are tender-crisp. Drain any excess liquid.
Slice the rested chicken breast. Arrange the chicken on a plate next to the steamed bok choy, drizzling any glaze from the board or skillet over the top.

Nutrition

Ingredients

Instructions

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