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
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.