Sesame-Ginger Chicken w/Bok Choy and Carrots
1-2 skinless, boneless Chicken breast
1/4-1/2 bottle Sesame-Ginger marinade
3 carrots, sliced
1/2 onion, sliced
1tblsp minced Garlic
1tsp Ginger paste
1-2 heads baby Bok Choy, sliced
1tsp Sesame Seed (I used black & white)
Rice for serving
Marinate chicken for minimum 1hr, preferable overnight.
Start rice to cooking.
While rice is cooking is a good time to slice your veggies.
Heat wok or cast iron pan over medium heat; add chicken, carrot, onion, garlic and ginger.
Cook to brown chicken and tenderize/carmelize veggies, 6-8min.
Add cabbage, stir and cook 2-3min, then cover and reduce heat.
Simmer for remaining 15min or so while rice cooks.
Sprinkle w/sesame seeds and serve over rice!
Pairs Well With
Again, another 1/2bottle of marinade to try from our cookout last weekend. Sesame-Ginger! I also thought it would be good to add some BABY CORN in this, but I didn't have any! Someone should do that!