Sesame-Glazed Chicken Thighs with Steamed Bok Choy and Brown Jasmine Rice

Name: Sesame-Glazed Chicken Thighs with Steamed Bok Choy and Brown Jasmine Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Chinese
Ingredients: 1.5 pound chicken thighs (boneless, skinless, trimmed, cut into bite-sized pieces); 1.25 cup brown jasmine rice (rinsed); 2.5 cup water; 1 pound baby bok choy (washed and quartered lengthwise); 1 cup edamame (frozen shelled, thawed); 2 tablespoon tamari (gluten-free); 1 tablespoon sesame oil (toasted); 1 tablespoon garlic-infused olive oil; 1 tablespoon ginger root (fresh, grated); 0.75 teaspoon salt; 0.5 cup green onion (green tops only, chopped)

Tender chicken thighs and crisp baby bok choy glazed in ginger-tamari sesame sauce, served over wholesome brown jasmine rice.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: Chinese
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-FODMAP
High-Protein
Low-Calorie
Low-Saturated-Fat
Low-Sugar
Halal
Kosher
Low-Fat
Low-Carb

Ingredients

1.5 pound chicken thighs (boneless, skinless, trimmed, cut into bite-sized pieces)
1.25 cup brown jasmine rice (rinsed)
2.5 cup water
1 pound baby bok choy (washed and quartered lengthwise)
1 cup edamame (frozen shelled, thawed)
2 tablespoon tamari (gluten-free)
1 tablespoon sesame oil (toasted)
1 tablespoon garlic-infused olive oil
1 tablespoon ginger root (fresh, grated)
0.75 teaspoon salt
0.5 cup green onion (green tops only, chopped)

Instructions

Combine rinsed brown jasmine rice, water, and 1/4 teaspoon of the salt in a pot. Bring to a boil, cover, reduce heat to low, and simmer for 25 minutes until water is absorbed.
In a small bowl, mix together gluten-free tamari, toasted sesame oil, grated ginger, and 1/4 teaspoon of the salt.
Heat garlic-infused olive oil in a large skillet over medium-high heat. Add chicken thigh pieces with the remaining 1/4 teaspoon salt and cook for 6 to 7 minutes until browned and cooked through to an internal temperature of 165°F.
Add quartered baby bok choy, thawed edamame, and 2 tablespoons of water to the skillet. Cover for 2 minutes to steam bok choy stems until bright green and tender-crisp.
Pour the ginger sesame sauce over the chicken and vegetables, tossing constantly over high heat for 1 minute until well coated.
Spoon warm brown jasmine rice into bowls, top with the sesame-glazed chicken and vegetables, and garnish with scallion greens.

Notes

Trimming excess fat from chicken thighs keeps the meal lean while preserving juiciness.

Nutrition (per serving)

Calories: 303
Protein: 32.9 g
Carbohydrates: 15.5 g
Fat: 13.9 g
Fiber: 2.5 g
Sodium: 914 mg
Saturated Fat: 3 g
Sugar: 0.6 g
Cholesterol: 115 mg