As you may have already figured out, I’m a big fan of Asian food. This recipe was my attempt at recreating a dish from one of my favorite Asian restaurants. I figure, for what I pay for one serving, I can make myself with enough to serve 4.
I think I did a pretty good job 🙂
Ginger Chicken w/ Braised Baby Bok Choy
Ingredients:
1 Tbsp vegetable oil
1 large onion, chopped
4 garlic cloves, peeled
10 oz baby bella mushrooms, sliced
1 tsp soy sauce
1/2 tsp hot sauce
1 tsp rice vinegar
1-inch chunk of ginger, peeled and sliced into very thin strips
3 baby bok choy, sliced in half lengthwise
1 lb boneless, skinless chicken breasts, cut into strips
Directions:
- Heat oil in large skillet and saute onion until soft, 4-5 minutes. Add garlic and cook 5-6 minutes more. Add mushrooms and cook until they are soft and have released their juices, 8-10 minutes.
- Add soy sauce, hot sauce, vinegar, & ginger, stirring to combine.
- Add baby bok choy, cut side down. Cook 2 minutes, then flip over and cook 2 minutes on the other side. Remove from skillet and set aside.
- Add chicken to skillet, stirring to coat in sauce. Cover and cook 5-6 minutes or until chicken is cooked through.
Serve over brown basmati rice for a healthy and flavorful dinner!
The cost:
onion: .45
mushrooms: 1.99
baby bok choy: 2.49
chicken: 5.99
Grand total: $10.92; serves 4
