Chicken Bok Choy Quiche Recipes

STIR-FRIED CHICKEN WITH BOK CHOY

Steps:

• In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.

STIR-FRIED CHICKEN AND BOK CHOY

Steps:

• In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
• Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
• Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

BOK CHOY AND CHICKEN

Steps:

• Wash bok choy very well.
• Slice across the leaf at about 1/2 inch intervals.
• Discard the bottom when you get to the part with no green on it.
• Drain thoroughly.
• Chop chicken breasts into 1/2 to 1 inch chunks.
• Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.
• When oil is hot, add garlic.
• Saute for a few seconds, then add chicken.
• Saute until slightly browned all over (no pink showing on the outside).
• Add bok choy and stir-fry for about half a minute, until just wilted.
• Add soy sauce and sherry.
• Cover and cook until chicken is done; about 10 to 15 minutes.
• Serve over steamed white rice with soy sauce or teriyaki sauce.

CHICKEN BOK CHOY QUICHE

Steps:

• Tenderize Chicken and cut into bite-size pieces. Marinade chicken in the oyster sauce overnight. Chop six cups of bok choy , 2 cups of peppers and 2 cups of spinach. Shred one carrot and thinly slice 6 cloves of garlic. In Large bowl mix together the chicken (in the marinade juices) with the vegetables, bamboo shoots, and egg whites. Spray a 9x12 or 10x10 inch baking pan with nonstick spray. Cover and bake at 350 degrees for 50 minutes. Remove from oven and let sit 10 minutes prior to serving. Meanwhile, for the sauce, bring 3 cups of chicken broth to a boil. Stir together 8 tablespoons of cold water and one cup of crushed ice until ice is nearly melted. Add the soy sauce and cornstarch and slowing pour into boiling broth stirring constantly to prevent sticking and to enhance thickening (approximately two minutes). Remove from heat, and drizzle over quiche. Enjoy.

SPICY CHICKEN & BOK CHOY NOODLE BOWL

Steps:

• Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and. Put a lid on the pot and bring soup to a boil.
• Add chicken and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.