Spicy Ginger Chicken With Steamed Bok Choy Recipes

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STIR-FRIED CHICKEN AND BOK CHOY



Stir-Fried Chicken and Bok Choy image

No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, main course

Time 30m

Yield Serves 2 to 3

Number Of Ingredients 13

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
2 teaspoons light brown sugar
3/4 pound boneless chicken thighs, cut into 1/2-inch strips
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
1/2 pound bok choy (1 head), trimmed and thinly sliced
2 leeks (1/2 pound), halved lengthwise and thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving

Steps:

  • In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
  • Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
  • Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams

HEALTHY SPICY STEAMED BABY BOK CHOY



Healthy Spicy Steamed Baby Bok Choy image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

4 baby bok choy (about 1 pound), split horizontally
2 tablespoons finely chopped chives
4 teaspoons reduced-sodium soy sauce
2 teaspoons lime juice
1 teaspoon lime zest
1/4 teaspoon sugar
1 teaspoon spicy sesame oil

Steps:

  • Place the bok choy in a steamer basket and place the basket over (not in) simmering water. Steam until the base of the bok choy is just tender when pierced with the tip of a knife, about 6 minutes. Meanwhile, whisk together the chives, soy sauce, lime juice, lime zest and sugar in a small bowl. Transfer the bok choy to a platter and drizzle with the soy mixture. Drizzle with the spicy sesame oil and serve.
  • Per serving: Calories: 30; Total Fat: 1.5 grams; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 4 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 250 milligrams

SPICY BOK CHOY IN GARLIC SAUCE



Spicy Bok Choy in Garlic Sauce image

Bok Choy is one of my favorite vegetables. It has its own spiciness that is complimented by the sweetness of the sauce in this recipe. I like to serve this with grilled shrimp and steamed rice. For variety, I sometimes add a small amount of lemon zest just before serving.

Provided by Spyce

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 10

1 pound bok choy
1 tablespoon vegetable oil
1 tablespoon sesame oil
¼ cup water
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
⅛ teaspoon crushed red pepper flakes

Steps:

  • Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
  • In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
  • Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.9 g, Fat 7.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 235.6 mg, Sugar 4.7 g

FOIL STEAMED SPICY GINGER SOY COD & BOK CHOY



Foil Steamed Spicy Ginger Soy Cod & Bok Choy image

This recipe has made it to the "TOP" of all my fish recipes. It's steamed in aluminum foil and cooked in the oven. I can't begin to explain how delicious this is. All I can say is that you must add this to your bucket list. Cooking with Love & Passion. sw :)

Provided by Sherri Williams

Categories     Fish

Time 25m

Number Of Ingredients 25

FOR THE FISH YOU WILL NEED
20 oz cod fillets, 5 oz portions about 1 inch thick
2 Tbsp vegetable oil
zest of 1 lemon
salt & pepper
1 large piece of aluminum foil
FOR THE BOK CHOY YOU WILL NEED
1 bok choy, chopped
4 oz fresh portabello mushrooms, sliced
3-4 scallion bottoms (white), chopped
3-4 garlic cloves, chopped
1/2 tsp ginger, chopped
1/2 chili pepper, chopped-i used yellow cayenne
2 Tbsp soy sauce
2 tsp toasted sesame oil
1 large piece of aluminum foil
FOR THE SAUCE YOU WILL NEED
3 Tbsp vegetable oil
1 Tbsp toasted sesame oil
1 1/2 inch ginger, cut in mathsticks
2 Tbsp dry sherry
1/4 c soy sauce
1 tsp sugar
1 chili pepper, thinly sliced-i used yellow cayenne
3-4 scallions tops (green), cut in mathsticks

Steps:

  • 1. Preheat oven to 355 degrees. Brush cod fillets with vegetable oil, sprinkle with salt and pepper; top with lemon zest. Place cod fillets about 1/2 inch apart on foil. Fold the long edges of foil together; make thin folds to seal. Fold outer short edges a few times inward to seal. This will make a pouch. You can fold in individual pieces of foil if you wish.
  • 2. Place all the bok choy ingredients in the center of foil. Fold the long edges of foil together; make thin folds to seal. Fold outer short edges a few times inward to seal. This will make a pouch.
  • 3. Place foil packets on cookie sheet and bake for 15 minutes. Fish should be nice and flaky
  • 4. Sauce ingredients-Meanwhile add vegetable & sesame oils to a hot skillet. Saute ginger for about a minute until oil in fragrant. Add sherry and simmer for 30 seconds. Add remaining ingredients and simmer for about 1 minute or so.
  • 5. Add bok choy to a serving plate topped with cod and sauce. Sprinkle toasted sesame seeds on top

SPICY SALMON TERIYAKI WITH STEAMED BOK CHOY



Spicy Salmon Teriyaki with Steamed Bok Choy image

Tossing salmon pieces in cornstarch before cooking helps them develop a crust that this spicy-sweet teriyaki sauce can really cling to.

Provided by Anna Stockwell

Categories     Salmon     Dairy Free     Rice     Soy Sauce     Honey     Bok Choy     Green Onion/Scallion     Sesame     Dinner     Quick & Easy

Yield 4 servings

Number Of Ingredients 12

5 Tbsp. unseasoned rice vinegar
3 Tbsp. low-sodium soy sauce or tamari
2 Tbsp. hot chili paste (such as sambal oelek)
2 Tbsp. honey
1 lb. skinless salmon fillet, cut into 3x1 1/2" strips
1 1/2 tsp. kosher salt, divided, plus more
3 Tbsp. cornstarch
2 Tbsp. vegetable oil
4 small heads baby bok choy (about 1 lb.), trimmed, quartered
Steamed rice (for serving; optional)
3 scallions, very thinly sliced on a diagonal
1 tsp. toasted sesame seeds

Steps:

  • Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.
  • Season salmon with 1 tsp. salt. Place on a plate and sprinkle with cornstarch, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2-3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble aggressively when first added and will then calm down.)
  • Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Place bok choy in steamer basket, cover pot, and steam until just tender, 5-7 minutes. Season with remaining 1/2 tsp. salt.
  • Place rice (if using) and bok choy on a platter. Arrange salmon over and drizzle bok choy and salmon with any remaining sauce in skillet. Top with scallions and sesame seeds.

SESAME GINGER BOK CHOY



Sesame Ginger Bok Choy image

Simple, nourishing, and packed with delicious umami flavors, this Bok Choy recipe is ready in 15 minutes!

Provided by Holly Nilsson

Categories     Side Dish

Time 16m

Number Of Ingredients 9

1 tablespoon soy sauce
1 tablespoon water
1 teaspoon sesame oil
¼ teaspoon chili flakes
1 tablespoon vegetable oil
2 cloves garlic (crushed and chopped)
1 teaspoon fresh ginger (minced)
8 heads baby bok choy (chopped, whites & leaves separated)
sesame seeds for garnish

Steps:

  • Combine soy sauce, water, sesame oil, and chili flakes in a small bowl. Set aside.
  • Heat the oil in a large skillet and cook the garlic and ginger until fragrant, 1 to 2 minutes.
  • Mix in the whites of the bok choy and cook 3-4 minutes. Add soy sauce mixture and leaves and cook 2 minutes more or until heated through and leaves are gently wilted.
  • Sprinkle with sesame seeds and serve.

Nutrition Facts : Calories 45 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Sodium 255 mg, Sugar 1 g, ServingSize 1 serving

SPICY GINGER CHICKEN WITH STEAMED BOK CHOY



Spicy Ginger Chicken with Steamed Bok Choy image

Number Of Ingredients 11

1 cup Jasmine Rice
2 tablespoons Soy Sauce
1 teaspoon Fish Sauce
1 tablespoon Siracha
1 tablespoon Ginger [peeled , grated]
2 tablespoons Garlic [minced]
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Cornstarch
1 pound Chicken Breast [cut into 1 inch chunks]
1 pound Bok Choy [cut in half lengthwise]

Steps:

  • 1. Rinse jasmine rice under cool water several times and drain to reduce starch. Cook rice in a rice cooker or on the stove according to package directions.
  • 2. In a medium mixing bowl, combine soy sauce, fish sauce, Sriracha, ginger, garlic, 1 teaspoon salt and cornstarch and whisk until well incorporated. Mix in chicken and half of chopped scallions until well coated
  • 3. In a large cast iron skillet, heat oil over medium heat. Stir fry half of chicken to until golden brown , about 5 minutes. Add remaining chicken and continue to stir fry, adding 1/2 cup of water to deglaze pan and create a sauce. If sauce is too thick, add up to 1 cup of water. Stir fry until chicken is cooked through, about 10 minutes. Garnish chicken with balance of chopped scallions.
  • 4. Meanwhile in a medium pot fitted with steaming basket, add just enough water until it almost touches the bottom of the basket and bring to a boil. Add bok choy (be sure bok choy is well washed as it tends to be sandy) and steam until tender, about 5 to 7 minutes. Add bok choy to the chicken and serve over steamed rice.

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