Monday, January 3, 2011

Chicken with Bok Choy and Cabbage

Happy New Year! As we start off the first week of the new year we all try to be extra healthy.... so here is one of my first (and super easy) dinners to kick off 2011.

(And yes my kids eat most of these veggies... I think the more colorful the better... it is fun to eat purple cabbage (better than green!!))

1/2 red pepper, cut into thin strips
1 small onion, thinly sliced
1 clove of garlic, minced
2 tbsp olive oil or safflower oil
1 cup purple cabbage, thinly sliced and roughly chopped
1 cup bok choy, thinly sliced
1 tbsp sesame oil

6 chicken thighs (boneless or bone-in... whatever you have!!)
1/2 cup Soy Vay Veri Veri Teriyaki

In a large saute pan, add a splash of olive oil and heat to medium high heat. Add chicken thighs and pour soy vay sauce on top. Make sure there is enough sauce to cover all the chicken. Put lid on pan and let cook. Flip chicken a few times until cooked through, about 10-15 minutes.

In another saute pan, add olive oil or safflower oil and heat to medium heat. Add onions, garlic and red pepper. Cook about 3 minutes. Add cabbage and bok choy. Cook until bok choy leaves have wilted, another couple minutes. Stir in 1 tbsp sesame oil.

Serve chicken over bed of sautéed vegetables. Spoon teriyaki sauce from chicken pan over chicken and veggies before serving.

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