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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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I did not notice this one on Zaar. I know, how many more Sesame Chicken recipes. Found this one in old magazine. Haven't tried it yet, but I am planning on it. Hope it's good! Main tools you will need: cutting board large nonstick skillet with lid small bowl Ingredients:
1 head bok choy |
1 tablespoon peanut oil or 1 tablespoon vegetable oil |
1 lb boneless skinless chicken breast, cut into strips or cubes |
3 green onions, sliced |
2 garlic cloves, minced |
1 tablespoon sesame seeds |
1/2 cup chicken broth |
2 tablespoons low-sodium teriyaki sauce |
1 tablespoon cornstarch |
1 tablespoon honey |
Directions:
1. Prepare bok choy. For those who do not know how: trim off heavy base. Discardany blemished leaves. Separate stalks from the base, like you would celery. Slice leaves from stalks, leaving as little green as possible. Rinse both parts. Cut stalk into 1/2 pieces. Gather leaves into one pile, roll into a loose cylinder, and thinly slice. Set aside.
2. In large nonstick skillet, heat oil over medium-high heat. Add chicken, green onions, garlic, and sesame seeds. Cook 2 minutes or until chicken is no longer pink.
3. Add bok choy STALKS and cook 3 minutes until slightly tender.
4. In small bowl, with fork or whisk, combine chicken broth, teriyaki sauce, cornstarch, and honey until well blended. Stir into skillet.
5. Add bok choy leaves.
6. Cover and cook 1 to 2 minutes until chicken is fully cooked and sauce is thickened. Serve with rice.
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