Japanese chicken breast with Shanghai bok choy & brown rice
Japanese chicken breast with Shanghai bok choy & brown rice
612kcal Per person
29g Protein
68g Carbs
25g Fat
6g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- 1 slice ginger
- ¼ chili pepper
- 3 ounces chicken breast (84 g)
- 1 ½ tablespoon olive oil (23 ml)
- 2 tablespoons soy sauce (30 ml)
- 1 tablespoon water (15 ml)
- ½ red onion
- 1 head baby bok choy
Preparing this recipe
- Cook the rice according to the package instructions.
- Finely grate the ginger. Finely chop the chili pepper.
- Season the chicken breast all over with ginger, chili pepper and freshly ground black pepper.
- Heat half of the oil in a frying pan and brown the chicken breast. Pour the soy sauce and water over it and simmer the chicken breast gently for another 10 minutes, turning regularly. If needed, add a dash more water.
- Meanwhile, cut the onion into thin wedges. Cut the bok choy into wide strips. Heat the remaining oil in a wok and stir-fry the onion and the white parts of the bok choy strips for 3 minutes. Then stir in the green strips of bok choy and stir-fry for another 2 minutes. Season with the rest of the soy sauce.
- Serve the Japanese chicken breast with rice and bok choy.
Tip van FitChef
Also try using quinoa or bulgur instead of brown rice.
