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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Asian-Flavored Chicken with Shiitakes and Bok Choy

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Asian-Flavored Chicken with Shiitakes and Bok Choy Empty Asian-Flavored Chicken with Shiitakes and Bok Choy

    Post by Lobo Mon 26 Dec 2016, 4:16 pm

    Asian-Flavored Chicken with Shiitakes and Bok Choy Img17l
    Asian-Flavored Chicken with Shiitakes and Bok Choy


    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Servings: 4
    Chicken and vegetables are bathed in a quick Korean-inspired sauce that is also good on fish. Nutty-flavored, slightly sticky short-grain brown rice is a delightful gluten-free accompaniment.


    Ingredients:


    • 4 Tbs. (2 fl. oz./60 ml) olive oil
    • 1 shallot, minced
    • 1 Tbs. minced fresh ginger
    • 1 1/2 tsp. minced serrano chili with seeds
    • 1/3 cup (3 fl. oz./80 ml) gluten-free tamari
    • 1/4 cup (2 oz./60 g) firmly packed brown sugar
    • 3 Tbs. unseasoned rice vinegar
    • 3 Tbs. water
    • 1 Tbs. Asian sesame oil
    • 1 1/4 to 1 1/2 lb. (625 to 750 g) boneless, skinless chicken
        thighs
    • Kosher salt and freshly ground pepper, to taste
    • 6 baby bok choy, halved lengthwise
    • 8 oz. (250 g) fresh shiitake mushrooms, stemmed
    • 4 green onions, thinly sliced
    • Cooked short-grain brown rice for serving

    Directions:

    In a small, heavy saucepan over medium heat, warm 1 Tbs. of the olive oil. Add the shallot, ginger and chili and sauté until tender, about 3 minutes. Add the tamari, brown sugar, vinegar and water and simmer until the mixture is reduced to 3/4 cup (6 fl. oz./180 ml), about 6 minutes. Remove from the heat and stir in the sesame oil. Transfer half of the sauce to another small bowl.

    Put the chicken in a large bowl. Add 1 Tbs. of the olive oil, season with salt and pepper and toss to coat. In another large bowl, combine the bok choy and mushrooms. Add the remaining 2 Tbs. olive oil, season with salt and pepper and toss to coat.

    Prepare a hot fire in a grill.

    Place the chicken on the grill and brush with sauce from one of the bowls. Place the vegetables on the grill. Cover the grill and cook the chicken, brushing occasionally with the sauce, until cooked through, about 6 minutes per side. Cook the vegetables until crisp-tender and browned, about 4 minutes per side.

    Transfer the chicken and vegetables to a warmed platter and sprinkle with the green onions. Serve immediately with rice and the sauce from the other bowl. Serves 4.

    Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).
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      Current date/time is Fri 26 Apr 2024, 1:11 pm