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Sesame Soy Skillet Chicken
with bok choy and quinoa

Active: 30 minTotal: 30 min
20140519 skillet chicken bok choy nm 2.jpg?ixlib=rails 2.1

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.

Dependency

Ingredients

Servings:
4
Metric
Quinoa (or Paleo Mashed Cauliflower):
  • Quinoa - 2/3 cups, uncooked ((Sub 2 cups cooked))
Sesame Soy Skillet Chicken with Bok Choy:
  • 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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. 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)
  3. Bok choy - Halve.

Make

  1. 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.
  2. 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.
  3. Enjoy over quinoa and top with green parts of green onions.
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Reviews

This meal has 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.

By: Genni
Posted: Apr 22, 2016
Diet: Original

I did the mash with boiling the cauliflower, microwave seems to be more complicated and not turn out quite as soft..

By: Kadri
Posted: Apr 22, 2015
Diet: Paleo

Chicken 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.

By: Amanda
Posted: Dec 16, 2014
Diet: Original

Chicken 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!

By: Dave
Posted: Aug 01, 2014
Diet: Paleo

This was pretty good! Served with white rice instead because I forgot to buy quinoa

By: Amanda
Posted: Jul 13, 2014
Diet: Original

I 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!

By: Kate
Posted: Jul 06, 2014
Diet: Original