04 Feb Chicken with Carrot and Bok Choy

An easy and delicious chicken and veggie dish to add to your rotation. This was a simple meal and was super flavourful. You can enjoy this meal on its own or with a side of quinoa or brown rice. This meal was a winner with the kids too! Unfortunately, my kids didn’t care for the veggies so. If your little ones pick out the veggies from the dish don’t sweat it too much – they still get some of the vitamins, minerals, and flavours that are released from the cooking process. Continue offering vegetables and keep exposing them to different types and one day they may surprise you!

Print Recipe

Chicken with Carrots and Bok Choy

Course

Main Dish

Prep Time

15

Cook Time

30

Servings

Ingredients

• 1 lb chicken thighs with skin on can also use chicken breast
• 2 tbsp sesame oil; divided
• 1 cup reduced sodium broth or sodium free broth of your choice
• 1 tbsp finely grated ginger
• 1/4 tsp crushed red chili flakes
• 3 cloves garlic
• 2 tbsp cold water
• 2 tbsp corn starch
• 2 tbsp low sodium soy sauce
• 6-8 pieces baby bok choy halved lengthwise
• 1 cup carrots sliced diagonally
• salt and pepper to taste
• cilantro to garnish

Course Main Dish Prep Time 15 Cook Time 30 Servings Ingredients 1 lb chicken thighs with skin on can also use chicken breast 2 tbsp sesame oil; divided 1 cup reduced sodium broth or sodium free broth of your choice 1 tbsp finely grated ginger 1/4 tsp crushed red chili flakes 3 cloves garlic 2 tbsp cold water 2 tbsp corn starch 2 tbsp low sodium soy sauce 6-8 pieces baby bok choy halved lengthwise 1 cup carrots sliced diagonally salt and pepper to taste cilantro to garnish

Instructions

1. in a bowl, combine together broth, 1 tbsp of sesame oil, ginger, garlic and red chli flakes.
2. Season chicken with salt and pepper. In a large skillet heat 1 tbsp of sesame oil over medium heat. Add chicken and cook until golden brown about 4-6 minutes on each side.
3. Stir in broth mixture. Reduce heat to low; cover and simmer for 8-10 minutes or until chicken is cooked through.
4. In a small bowl, stir together water, cornstarch and soy sauce add to the skillet.
5. Add the veggies (carrots and bok choy) Bring to a boil, reduce heat and simmer until sauce has thickened. Keep stirring until bok choy is tender-crisp about few more minutes. You can remove the skin of the chicken before eating. Garnish with cilantro and enjoy!
6. Recipe is adapted from Foodland Ontario