CHICKEN AND BOK CHOY SOUP
I make this with Shanghai Bok Choy, a smaller Bok Choy than the regular one with light green ribs rather than the white ribs. If you have Bok Choy in a Chinese restaurant, they tend to slice it lengthways and cook the whole thing at once. I decided to cook the ribs and leaves separately and accidentally came up with this recipe because I was distracted after adding the ribs. I found that by overcooking the ribs slightly, they take on an almost buttery flavour, a nice contrast to the freshness of the leaves. I make this with Easy Prep Vegetable Stock (Recipe #247153). One serving of this soup contains quite a lot of protein and is suitable for South Beach or Sure Slim weight loss programmes.
Provided by RonaNZ
Categories Clear Soup
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion and garlic in the food processor.
- Fry the onion and garlic in the oil.
- Chop the chicken breast into cubes and then add to the food processor and pulse to get ground/minced chicken. Alternatively, you can buy chicken mince and chop the onion finely. I like to know what has gone into my chicken mince!
- Add to the onion and stir to brown the chicken.
- Add the vegetable stock (you could use chicken stock if you have it), a good pinch of salt, grind of pepper and the soy sauce.
- Twist the leaves off the Bok Choy (I find that easier and quicker than chopping them).
- Rinse any dirt off the ribs and chop coarsely. Add to the soup.
- Simmer for 10 minutes.
- Roughly chop the leaves and add to the soup.
- Simmer for another 2 minutes.
- Serve.
Nutrition Facts : Calories 232.6, Fat 12.9, SaturatedFat 3.1, Cholesterol 64, Sodium 388.9, Carbohydrate 5.8, Fiber 1.7, Sugar 2.6, Protein 23.4
CHINESE CHICKEN SOUP WITH BOK CHOY
A quick and delicious ramen-style soup that uses easy-to-find ingredients. The broth is rich in flavor and freezes well. Simply boil fresh noodles to enjoy unsoggy leftovers.
Provided by Elizabeth Wildenhaus Horn
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 41m
Yield 4
Number Of Ingredients 13
Steps:
- Heat chicken broth in a stock pot over medium heat until boiling. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, soy sauce, carrot, celery, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in ramen and return to a boil. Cook, uncovered, stirring occasionally, until the ramen is tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.
- Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over the noodles.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 20.8 g, Cholesterol 35.4 mg, Fat 8.3 g, Fiber 3.6 g, Protein 17.1 g, SaturatedFat 1.8 g, Sodium 3165.1 mg, Sugar 6.4 g
CHICKEN BOK CHOY SOUP
An easy, yummy soup.
Provided by Alle88
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 48m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken broth, water, onion, jalapeno, ginger, and garlic in a large pot; bring to a boil. Add chicken breasts; cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.
- Remove chicken from the pot. Cool until easily handled, about 5 minutes. Shred chicken and return to the pot. Stir in bok choy and cook until wilted, 3 to 5 minutes. Season soup with salt.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 4.4 g, Cholesterol 58.5 mg, Fat 2.6 g, Fiber 1.5 g, Protein 24 g, SaturatedFat 0.7 g, Sodium 164.8 mg, Sugar 1.9 g
CHICKEN AND BOK CHOY SOUP
I bought bok choy with no idea how to use it. Threw it in a simple chicken and veggie soup, and the family loved it! 4 cans low-sodium chicken broth can be substituted for the 6 cups water and chicken base.
Provided by freshfoodie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.
Nutrition Facts : Calories 175 calories, Carbohydrate 28.8 g, Cholesterol 15.3 mg, Fat 2.8 g, Fiber 4.6 g, Protein 9.6 g, SaturatedFat 0.5 g, Sodium 470.4 mg, Sugar 4.2 g
MUSHROOM BOK CHOY SOUP
I thought of this healthy and delicious recipe when my wife was sick and craving a nice flavorful brothy soup to help make her feel better. It really did the trick! She's asked me to make it several times since then.
Provided by Christopher
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 22m
Yield 6
Number Of Ingredients 9
Steps:
- Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 8.4 g, Cholesterol 26.2 mg, Fat 8.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 4.9 g, Sodium 1178.4 mg, Sugar 3.8 g
LEMONY CHICKEN SOUP WITH BOK CHOY
Steps:
- 1. Heat oil in Dutch oven or large saucepan over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes, or until chicken is no longer pink.
- 2. Add carrots, green onions, bok choy, ginger, water and broth and bring to a boil. Reduce heat to low; cover and simmer 5 minutes. Add pasta; cover and simmer 3 to 4 minutes, or until pasta is tender. Stir in lemon juice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
THAI CURRIED CHICKEN AND BOK CHOY - GAI GALUMBLEE
How to take something ordinary (like bok choy), and turn it into something extraordinary? Here is the curry to do it. Rich with coconut milk, it is a joy in its simplicity.
Provided by PalatablePastime
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Using a mortar and pestle, grind salt, peppercorns, and coriander roots until they become a paste.
- Slice chicken into 2-inch strips.
- Heat wok over med-high heat.
- Add coconut milk, coriander root paste, galangal powder, and chicken.
- Bring mixture to a boil and cook, simmering until chicken is cooked, about 8-10 minutes.
- Add the bok choy and cook until it is crisp-tender, about 10-12 minutes, or to taste.
- In a bowl, mix together remaining ingredients (except chillies and rice) until they are smooth.
- Add to wok and stir well.
- Serve with sliced Thai chillies over steamed rice in a bowl.
Nutrition Facts : Calories 519.8, Fat 45.3, SaturatedFat 39.2, Cholesterol 51.3, Sodium 645.9, Carbohydrate 9, Fiber 0.5, Sugar 1.9, Protein 25.7
CHICKEN, SHIITAKE AND BOK CHOY SOUP
Categories Soup/Stew Chicken Leafy Green Mushroom Poultry Spring Healthy Bok Choy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Sprinkle with green onions and serve.
- *Available at Asian markets and in the Asian foods section of many supermarkets.
BOK CHOY AND CHICKEN
So yummy. So easy. So fast. Healthy, too! One of my mom's easy dinners. Bok choy is a leafy vegetable that tastes kind of like a cross between lettuce and cabbage, but also with a flavor of its own.
Provided by ketchupqueen
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash bok choy very well.
- Slice across the leaf at about 1/2 inch intervals.
- Discard the bottom when you get to the part with no green on it.
- Drain thoroughly.
- Chop chicken breasts into 1/2 to 1 inch chunks.
- Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.
- When oil is hot, add garlic.
- Saute for a few seconds, then add chicken.
- Saute until slightly browned all over (no pink showing on the outside).
- Add bok choy and stir-fry for about half a minute, until just wilted.
- Add soy sauce and sherry.
- Cover and cook until chicken is done; about 10 to 15 minutes.
- Serve over steamed white rice with soy sauce or teriyaki sauce.
THAI LIME CHICKEN WITH BOK CHOY
Make and share this Thai Lime Chicken With Bok Choy recipe from Food.com.
Provided by Neonprincess
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large frying pan; cook chicken in batches until cooked through.
- Meanwhile place fish sauce, lime juice (and zest), sugar, garlic and chilli in a screw-top jar and shake well.
- Boil, steam or microwave bok choy until tender; drain.
- Add lime slices to same frying pan and cook until both sides are browned.
- Divide chicken among service plates.
- The original recipe states to spoon the dressing over the chicken, and top with the onion and cilantro. I prefer to add the dressing and half the onion and cilantro to the pan and deglaze the pan for a minute or two, then spoon it onto the chicken, topping with the remainder of the onion and cilantro.
- Serve with bok choy, lime slices and jasmine rice.
Nutrition Facts : Calories 233.3, Fat 8.9, SaturatedFat 2, Cholesterol 114.5, Sodium 487.3, Carbohydrate 10.1, Fiber 0.9, Sugar 7.3, Protein 28
HANOI NOODLE SOUP WITH CHICKEN, BABY TATSOI, AND BOK CHOY
A recipe that came with my local CSA box, which came with lot of asian greens this week. This recipe was first published in Saveur in Issue #5.
Provided by kellymbrown
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1/4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 30 minutes.
- Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5-10 minutes.
- Soak noodles in hot water until softened, 5-10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.
- Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1/4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.
Nutrition Facts : Calories 366.8, Fat 13.1, SaturatedFat 3.7, Cholesterol 71.5, Sodium 604.4, Carbohydrate 30.1, Fiber 1.4, Sugar 6.1, Protein 30.3
STIR-FRIED CHICKEN AND BOK CHOY
No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield Serves 2 to 3
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
- Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
- Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
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