Choi Chicken

Photo and Recipe by Tod Dimmick

This tasty meal makes good use of one large saute pan or skillet.

Prep time:  5 minutes
Cook time:  15 minutes
Serves: 4

1-1.5 lbs chicken breast meat, sliced into “fingers”
3 TSP Jerk Style Seasoning
2-3 TB olive oil2 cloves garlic, crushed
1 large bok choi plant, white parts separated from the green leaves, both coarsely chopped
Place the chicken in a large bowl, drizzle with 2 TB of olive oil, and turn to coat.  Then sprinkle with 2 tsp. of the jerk seasoning, turning pieces to reach all sides.  Set aside. 

Place a serving platter in your oven and preheat  oven to about 150F (warm). 

Heat the remaining olive oil in a large saute pan or skillet over medium heat.  Cook garlic for a minute, then add the choi stems and cook, stirring, for 5 minutes or until tender crisp.  Sprinkle in the remaining 1 tsp. jerk seasoning, and stir.  Add the green leaves, cover, and continue cooking for 5 minutes, stirring once or twice, or until bok choi leaves are tender.  Remove cooked bok choi to the platter in the oven, and turn heat to medium high (add a little more oil if necessary to facilitate cooking the chicken).   Cook chicken over medium high heat for 5 minutes, turning once.

Arrange chicken on top of bok choi, drizzle remaining pan juices over the chicken, and serve.

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