Chandra Seeliger said,
Prep: 10 minutes
Cook: 25 minutes
Peanut Sesame Chicken-Using Bok Choy from your CSA box
Chicken:
1 package (about 1-1/4 pounds) boneless, skinless chicken thighs, cut into 1-inch pieces -I use breasts but whatever you like.
1/4 cup bottled Asian sesame dressing and marinade
Rice:
4 cups water
2 cups uncooked white rice
1/2 teaspoon salt
Stir-Fry:
1 tablespoon bottled stir-fry oil OR: vegetable oil
1 head bok choy, cleaned, trimmed and sliced into 3/4-inch-wide pieces
3 small carrots, peeled, halved lengthwise, then sliced crosswise into 1/8-inch-thick half-moons
3 scallions, cut into 3/4-inch lengths
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup bottled Asian sesame dressing and marinade
1/4 cup low-fat creamy peanut butter or almond butter if you prefer
Garnish:
1/3 cup unsalted roasted peanuts, chopped
2 scallions, thinly sliced
Directions
1. Chicken: Before beginning to cook, marinate chicken in 1/4 cup Asian marinade in plastic food-storage bag in refrigerator for as long as possible, depending on your schedule (as long as overnight).
2. Rice: Once chicken has marinated, in saucepan, heat the water to boiling. Add rice and salt. Cover; simmer over low heat for 20 to 25 minutes or until liquid is absorbed. Remove from heat. Fluff rice with fork; let stand, covered, 5 minutes.
3. Stir-Fry: After rice has cooked 5 minutes, in large skillet, heat stir-fry oil over high heat. Add chicken and any marinade from bag to the skillet; stir-fry 3 minutes or until outsides are lightly colored. Add bok choy, carrots and scallions; cook until carrots are crisp-tender, about 8 minutes. Stir in water chestnuts; heat through.
4. Meanwhile, in small bowl, whisk Asian marinade and peanut butter. Once vegetables are cooked, reduce heat to medium. Stir in peanut butter mixture; cook, stirring, 1 minute or until chicken and vegetables are coated. Remove skillet from heat.
5. Stir peanuts and scallions into rice. Transfer to serving platter; top with chicken mixture. Serve warm. Makes 6 servings.
