Sesame Soy Skillet Chicken
with bok choy and quinoa
This skillet dish is as simple as it gets. If you're ever looking for a no-fuss dinner, turn to this basic protein + veggie combo, all in one dish. Our vegetarians will be enjoying this with tofu.
Ingredients
- Quinoa - 2/3 cups, uncooked ((Sub 2 cups cooked))
- Chicken thighs - 1 1/2 lbs ((Sub chicken breasts if you prefer white meat))
- Green onions - 3 stalks, chopped, white and green parts separated
- Soy sauce, low-sodium - 1 Tbsp + 1 Tbsp
- Cooking oil - 2 tbs
- Bok choy or baby bok choy - 1 1/2 lbs, halved through stem
- Chicken stock - 1 cup
- Toasted sesame oil - 1 tsp
Nutrition Facts
Prep
- Marinate chicken - Chop green onions. Combine white parts of green onions with first part of soy sauce and cooking oil in a container that can fit chicken. Coat chicken in marinade and tenderize with a fork. Marinate for at least 30 minutes if you can, overnight if possible. (Can be done up to 1 day ahead)
- Quinoa - Cook if not already made last night. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Bok choy - Halve.
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Make
- Heat a skillet or saute pan (use a pan that you have a lid for) over medium-high heat. There should be enough oil from the marinade so you don’t need to add more to the pan. Add chicken thighs to heated pan and sear for 2 to 3 minutes on each side, until golden. Remove from pan and set aside.
- Place halved bok-choy cut-side down into skillet. Pour in chicken stock, second part of soy sauce, and toasted sesame oil. Nestle chicken into bok choy, cover and cook for another 3 to 5 minutes, until chicken reaches 165F (74C) degrees and bok choy can be pierced by a knife.
- Enjoy over quinoa and top with green parts of green onions.
Nutrition Facts
Reviews
Ratings
23 reviews
It was good, and I would make again. I would, though, definitely buy the Baby Bok Choy. I think I would have enjoyed that more.
0 HelpfulI did the mash with boiling the cauliflower, microwave seems to be more complicated and not turn out quite as soft..
0 HelpfulChicken came out unbelievably juicy, but the flavor was a little lacking. For sheer speed, though, the recipe was good, and it lends itself well to adaptation.
0 HelpfulChicken and Bok Choy was great! Made the Cauliflower Mash, but not certain the Microwave timing was the best. Went a minute or so longer, but I think traditional steaming would have been better. Also not sure the garlic really cooked so it was way too strong for us. Interesting idea, but think I'll pass and just have steamed Cauliflower next time. Cheers!
0 HelpfulI really liked how my dish turned out, but I made a lot of changes. I made the chicken and bok choy separately. I added orange juice and sriracha to the marinade. I did not use chicken stock with the bok choy, because I prefer the veggies crispier. I finished the bok choy with a little rice wine vinegar and chili paste. Good starting inspiration, though!
0 Helpful