Teriyaki Chicken with bok choy

Baby Bok Choy is showing up all over I see in farmers markets locally. I have to admit I have not seen it anywhere but in my local grocery store and in China Town  in NYC  in one of the out-door markets there. I say that because , I have only been to one farmer’s market this summer and there was no produce. I have seen pictures of other farmer’s markets and it seems to be in abundance.  It’s one of my favorite things to cook with. Tasty and easy to use.

Bok Choy is full of vitamin C, B vitamins and vitamin K. Which means if you have blood clotting issues this might be a veggie you want to check with your doctor first with. Believe it or not this leafy green also  contains calcium, iron and magnesium. So a great choice for those trying to get more nutrition in. It’s funny how many veggies have calcium , which is great for those who are unable to do dairy.

The following recipe only contains five, yes only five, ingredients. So it’s good on the budget too. While it does call for the oven to be used and during the summer this can be a downer if you don’t have A/C in your kitchen (like me) you could grill the chicken and the Bok Choy as well.


Teriyaki Chicken with Bok Choy

1 clove of garlic , chopped

1/4 Cup + 1/3 Cup teriyaki sauce

1 cup long grain rice

2 bunches of  bok choy, quartered.


1. In a large bowl mix together 1/4 cup of teriyaki sauce and garlic. Add chicken, turn to coat and allow to marinate for 30 mins.

2.  Cook rice according to package

3.  Meanwhile, heat oven to 450. Line a tray with tinfoil and place chicken on it. Use 1/3 cup of remaining teriyaki sauce to baste chicken, cook 25-30 mins until cooked through. Ten minutes before chicken is done add bok choy to pan. Serve the chicken and bok choy over rice.



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