Skillet Chicken with Baby Bok Choy

This dinner of chicken cutlets and baby bok choy is so fast and easy. It only takes about half an hour from start to finish.

Put a pot of rice on the stove when you begin cooking, and everything will be hot just in time for dinner!

Thinly sliced chicken cutlets and baby bok choy are great for weeknight meals since they both cook very quickly.

You’ll start by searing the bok choy (it only takes about four minutes on high heat), and then cook the chicken breasts in the same skillet (those take another four minutes per side).

To finish things off, make a quick pan sauce with the browned bits that cling to the bottom of the pan and some chicken broth. Besides adding great flavor to the dish, this actually makes the skillet easier to clean when dinner is done, a great bonus!

One other nice aspect of this recipe – it takes hardly any prep time. The only knife work you’ll do is slicing the heads of baby bok choy in half and chopping a couple cloves of garlic.

Kitchen tongs are my favorite tool when searing things in a hot pan. They help keep your hands away from hot oil, which tends to sputter a bit when you’re cooking at high temperatures. You can also wear oven mitts to be extra safe.

Serve the chicken and bok choy with steamed rice on the side for a complete meal.

Skillet Chicken with Baby Bok Choy Recipe

This recipe goes great with steamed rice on the side. Put a pot of rice on the stove before you begin cooking the chicken and bok choy, and the rice should be ready around the same time as the chicken.

Ingredients

• 1 cup chicken broth
• 1 1/2 tablespoons soy sauce (or tamari, if gluten-free)
• 1 tablespoon corn starch
• 1 pound chicken breast cutlets or fillets
• 2 tablespoons olive oil, divided
• 1 pound (6 to 8 small heads) baby bok choy, halved lengthwise
• 2 cloves garlic, chopped
• 1 teaspoon sesame seeds (optional)

Method

1 Prepare the sauce and the chicken fillets: In a small bowl, whisk together the chicken broth, soy sauce, and corn starch. Season the chicken fillets lightly on both sides with salt and pepper.

2 Sear the bok choy: Heat one tablespoon of the olive oil in a large skillet over high heat. When the oil begins to shimmer and you see a wisp of smoke rise from the skillet, use a pair of kitchen tongs to add the bok choy to the skillet in a single layer, sliced side down. It's fine to crowd the pan for this recipe. Be careful as you add the bok choy since the oil will sputter a bit; wear oven mitts if needed.

Sear the bok choy until it has some color on the bottom, about 2 minutes, then turn over and sear on the other side for another 2 minutes. Transfer the cooked bok choy to a serving plate.

 

3 Sear the chicken: Add the remaining tablespoon of olive oil to the pan. Add the chicken fillets to the pan. Sear the fillets for 4 minutes a side, until just cooked through and well browned. Transfer the 

cooked fillets to the serving plate on top of the bok choy.

 

4 Make the sauce: Add the garlic to the skillet and stir just until fragrant, about 30 seconds. Give the broth/soy sauce mixture a final stir to mix in any cornstarch that has settled to the bottom of the bowl, then pour the mixture into the skillet. Use a wooden spoon to scrape up any browned bits from the 

bottom of the skillet. Simmer the sauce until thickened.

5 To serve: Pour the sauce over chicken and bok choy. Sprinkle on sesame seeds, if desired. Serve with steamed rice.

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