Chicken + Bok Choy

I love this time of year because I LOVE FARMERS MARKETS. I go to one by me called the Hudson Farmers market which they have every Saturday at 9am. I stopped by this stand with beautiful bok choy and I thought it would be perfect with chicken and rice. I plated the dish over some sushi rice with some kimchi on the side. This recipe is for one person you can always make a little more for lunch the next day.

Ingredients

  • 1 Chicken Breast, cubed
  • 1 bunch bok choy, diced removing the ends
  • 3-6 small Carrots, diced
  • 1 Green Onion, diced
  • 2 Garlic Cloves, minced
  • 2 TBSP Soy sauce
  • 1 TBSP Rice Wine Vinegar
  • 1 TSP Fish Sauce
  • Sushi Rice
  • Kimchi

Let’s Get Cooking

In a large bowl, combine the diced chicken + garlic + soy sauce + rice wine vinegar + fish sauce, and let marinate for at least 10 minutes.

In a large skillet, add a little more soy sauce and add in the marinated chicken, cook on MED heat for at least 5 minutes.

Add in the carrots and bok choy and cook until the carrots begin to soften and the chicken is done.

Place your cooked rice in a bowl and top with the chicken and bok choy. Top with diced green onions and kimchi.

Made with Love,

Hannah

Asian-inspired Zucchini

Rice bowls and stir-fry are some of my favorite weekly meals. They are so easy to make and it also allows you to combine a lot of leftover ingredients in your fridge. This Asian-inspired zucchini is a great addition to any of your weekly rice bowls.

Ingredients

  • 1 Large Zucchini, cut into long quarters
  • 1 TBSP Olive Oil
  • 2 TBSP Soy Sauce
  • 2 TSP Fish Sauce
  • 1 TBSP Rice Wine Vinegar
  • 2 TSP Red Pepper Flakes

Let’s Get Cooking

Bring out a large pan and add in the olive oil, begin sauteing the zucchini.

Allow the zucchini to brown a little, and add in the soy sauce + fish sauce + rice wine vinegar.

Turn the heat up to high and allow the soy sauce to cook down for about 3 minutes. Turn down the heat to low, add in the red pepper flakes and cook for about 10 more minutes.

Place in an airtight container and add in a little extra soy sauce on top. Keep in the fridge for about 3-5 days and enjoy over rice or as a snack!

Made with Love,

Hannah