Name: Asian Bok Choy and Chicken Salad Over Rice
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Olive oil - ½ cup; White vinegar - ¼ cup; White sugar - ⅓ cup; Soy sauce - 3 tablespoons; Bok choy, sliced, or more to taste - 3 cups; Green onions, chopped - 1 cup; Chopped carrots - 1 cup; Soy sauce - ¼ cup; Olive oil - 4 teaspoons; Honey - 2 tablespoons; Fresh ginger root - 3 slices; Garlic, crushed - 2 cloves; Skinless, boneless chicken breasts, cut into pieces - 4; Hot cooked rice - 2 cups

Asian Bok Choy and Chicken Salad Over Rice

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Asian Bok Choy and Chicken Salad Over Rice

1. Olive oil - ½ cup

2. White vinegar - ¼ cup

3. White sugar - ⅓ cup

4. Soy sauce - 3 tablespoons

5. Bok choy, sliced, or more to taste - 3 cups

6. Green onions, chopped - 1 cup

7. Chopped carrots - 1 cup

8. Soy sauce - ¼ cup

9. Olive oil - 4 teaspoons

10. Honey - 2 tablespoons

11. Fresh ginger root - 3 slices

12. Garlic, crushed - 2 cloves

13. Skinless, boneless chicken breasts, cut into pieces - 4

14. Hot cooked rice - 2 cups

How to cook deliciously - Asian Bok Choy and Chicken Salad Over Rice

1. Stage

Mix oil, vinegar, sugar, and soy sauce together in a lidded jar for the dressing; put lid on tightly and shake well. Set dressing aside.

2. Stage

Combine bok choy, green onions, and carrots in a large bowl.

3. Stage

For the marinade combine soy sauce, olive oil, honey, ginger, and garlic in a small microwave-safe bowl. Heat marinade in the microwave for 1 minute. Stir and heat again for 30 seconds. Place chicken in a large bowl and pour marinade on top; allow to marinate for 15 minutes.

4. Stage

Heat a large skillet over medium heat. Pour chicken and marinade into the skillet and cook 20 minutes. Add bok choy salad and dressing. Continue cooking until chicken is no longer pink inside, about 10 minutes more. Serve over a bed of rice.