Sneaky Bok Choy Rice with Sticky Ginger-Tamari Chicken Thighs
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 2 large servings or 4 smaller servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 971
- Total Fat
- 44 g
- Saturated Fat
- 6 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 7 g
- Sugar
- 15 g
- Protein
- 67 g
- Cholesterol
- 269 mg
- Sodium
- 1775 mg
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 2 large servings or 4 smaller servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 971
- Total Fat
- 44 g
- Saturated Fat
- 6 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 7 g
- Sugar
- 15 g
- Protein
- 67 g
- Cholesterol
- 269 mg
- Sodium
- 1775 mg
Ingredients
Sticky Ginger-Tamari Chicken Thighs:
Sneaky Bok Choy Rice:
Directions
- For the sticky ginger-tamari chicken thighs: In a medium bowl, combine the honey and lime juice first to help loosen the honey. Add the tamari, fish sauce, ginger, garlic, oil and potato starch. Mix well, then add the chicken thighs and marinate 20 to 30 minutes in the refrigerator.
- While the chicken marinates, prepare the sneaky bok choy rice: Heat a medium skillet over medium heat and add the oil. Add the ginger, garlic, shallot and scallion whites. Cook, stirring, until fragrant but not browned, about 2 minutes. Add the chopped bok choy whites (stems) and cook until just starting to soften, 1 to 2 minutes. Add the bok choy greens and cook just until wilted, 30 to 60 seconds. Season with salt and white pepper.
- Scrape the vegetable mixture over the rice still in the rice cooker or pan. Gently fold it in until evenly distributed. Cover and keep warm while you cook the chicken.
- Heat a grill pan over medium-high heat. Coat the pan with oil. Place the marinated chicken on the hot pan and cook until deeply golden and cooked through, flipping once, 5 to 6 minutes per side. (Alternatively, you can cook it in an air fryer at 385 degrees F/196 degrees C until sticky, caramelized and cooked through, about 12 minutes, flipping halfway through.) The honey helps the chicken brown quickly, so flipping halfway helps prevent burning.
- Transfer the bok choy rice to plates or a platter and top with the chicken thighs. Sprinkle with the scallion greens. Garnish with chili oil and toasted sesame seeds if using.
Cook’s Note
Grating the ginger and garlic used in the marinade releases more of their oils and helps them disperse evenly in the mixture. Bok choy can hide dirt between its leaves. To make sure it’s rinsed out, spread the leaves of the heads, soak the bok choy in salted water, then rinse and dry well before chopping. Stick with a neutral oil like canola oil or vegetable oil when frying the vegetables for the rice. Olive oil can overpower the aromatics and change the flavors of the rice.
