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Asian Fused Baby Bok Choy Pepper Chicken


















Ingredients you’ll need per serving:

4 oz. boneless skinless chicken breast

1 head of baby bok choy-core removed

2 cloves fresh garlic-minced

1 tsp. fresh ginger-shredded

1/8 tsp. poultry seasoning

dash of paprika

1/4 cup fat free low sodium chicken broth

2 tsp. rice wine vinegar

2 tsp. Bragg Amino Acids

1/4 cup water

1/8 tsp. garlic powder

1/4 tsp. Italian seasoning

kosher salt and fresh and ground black or white pepper to taste

1/4 cup yellow onion-sliced

3 tbsp. chopped scallion

1/2 shallot-sliced

1/4 cup red bell pepper-sliced

1/4 cup yellow bell pepper-sliced

1/4 cup green bell pepper-sliced

How to prepare:

Season both sides of the chicken with salt, pepper, poultry seasoning, paprika, and garlic powder. Over medium heat, pan roast. Add water and braise the chicken until cooked through.
Remove from pan and let rest. Add garlic, onion, scallion, shallot, and bell peppers. Season lightly with salt, pepper, and Italian seasoning. Add rice wine vinegar, Bragg Amino Acids, chicken broth and ginger. Place baby bok choy over the simmering vegetables and cover with a lid for 3-4 minutes or until baby bock choy is cooked al dente. Slice chicken and serve with vegetables. It’s so good and so good for you!

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