Description
Ginger Pepper Chicken and Bok Choy is an Asian-inspired dish that’s sweet and savory, with a kick of black pepper.
Ingredients
- 4 whole Boneless Chicken Thighs
- 5 whole Medium Carrots
- 1-¼ pound Bok Choy
- 1 bunch (about 6 Stalks) Green Onions
- 1 teaspoon Peanut Oil
- FOR THE SAUCE:
- 1-½ cup Low Sodium Chicken Stock
- 5 Tablespoons Light Brown Sugar
- 4 Tablespoons Low Sodium Soy Sauce
- 1 Tablespoon Rice Wine Vinegar
- 1-½ teaspoon Ground Ginger
- ¾ teaspoons Dry Garlic
- ½ teaspoons Black Pepper
- 2 Tablespoons Arrowroot Flour
Preparation
1. Prep chicken and vegetables. Cut chicken and carrots into long strips, coarsely chop bok choy, and dice green onions.
2. In a skillet, heat peanut oil over medium high heat. After waiting a couple of minutes for oil to heat up, add chicken to pan and brown. This will take about 5 minutes, and you’ll need to flip chicken midway. After chicken is cooked, set aside in a dish.
3. Add carrots to hot pan that chicken was in. Cook for about 4 minutes so that carrots begin to soften and brown, but are still firm. Once finished, set aside in the dish with chicken.
4. Add bok choy to hot pan. Cook for 5 minutes, stirring frequently, until bok choy is wilted and soft, and then add carrots and chicken back into the pan.
5. While vegetables are cooking, work on sauce to cut on cooking time. To begin, add chicken stock, brown sugar, soy sauce, rice wine vinegar, ground ginger, dry garlic, black pepper, and arrowroot flour to a sauce pan and whisk well, making sure any arrowroot flour lumps are dissolved. Turn burner to medium-low heat and bring sauce to a simmer, stirring frequently. Simmer for 2 minutes, allowing time for the sauce to thicken and then remove from heat.
6. Pour ginger pepper sauce over chicken and vegetables, then you’re ready to serve!
