Tuesday, February 19, 2013

Sweet and Sour Chicken with Sauteed Bok Choy

I adapted the chicken recipe from one of my many cookbooks.

Sweet and Sour Chicken
3 tablespoons olive oil
2 chicken breasts
1 onion, chopped
6 tablespoons ketchup
juice from 1 lemon
4 tablespoons tamari
4 tablespoons sugar
1 teaspoon freshly ground pepper
1 tablespoon arrow root dissolved in 1/4 cup cold water
lemon slices
In a large frying pan, heat oil over medium heat.  Add chicken and cook, turning until golden brown, about 10 minutes. In a small bowl, combine onion, ketchup, lemon juice, tamari, sugar, pepper and 1/2 cup water; blend well.  Pour mixture over chicken.  Cover, reduce heat to low and cook for 20 minutes or until chicken is tender.  Remove chicken to a serving platter, cover and keep warm.  Add arrow root mixture to the sauce.  Raise heat, bring to a boil, and cook, stirring, until sauce thickens, about 2 minutes.  Pour over chicken and garnish with lemon slices.  (The lemon slices add a nice flavor if you cut- minus the outer skin -  them up and eat with the chicken)

Sauteed Bok Choy
Olive oil
2 small heads of bok choy
2 cloves of garlic, minced
1 small piece of ginger, peeled and diced
Sesame seeds
Red Pepper Flakes
Wash and remove each leaf from the bok choy.  Cut tough stems (just a little) off of the bottom.  In a small skillet or wok, add oil and heat to medium.  Add garlic and ginger, let cook slightly to become fragrant.  Add
bok choy and toss, using tongs to coat the bok choy into the ginger and garlic.  Be careful that it doesn't cook too fast.  Add a splash of tamari, a dash of sesame seeds and a little bit of red pepper flakes (depends on how spicy you want it).  Toss to coat, remove from heat and serve.
Note: I cooked my bok choy a little longer than I wanted, so be cautious because it cooks fast.

Serve with some cooked rice and you have yourself a great meal!

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