Pineapple Chicken with Bok Choy
You can never have too many main course recipes, so give Pineapple Chicken with Bok Choy a try. This recipe serves 3 and costs $2.28 per serving. One portion of this dish contains around 34g of protein, 4g of fat, and a total of 252 calories. 27 people found this recipe to be delicious and satisfying. This recipe from The Lean Green Bean requires baby bok choy, onion, garlic, and chicken breasts. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Overall, this recipe earns an awesome spoonacular score of 92%. If you like this recipe, you might also like recipes such as Pineapple cashew bok choy, Bok Choy And Pineapple Slaw, and Bok Choy and Pineapple Salad with Peanut Dressing.
Servings: 3
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
2 heads of baby bok choy, chopped
1 bell pepper, diced
black pepper, to taste
1 pound chicken breasts, cubed
2 teaspoons grated fresh ginger
2 cloves garlic, minced
¼ cup onion, diced
1 tsp paprika
1 cup fresh pineapple, chopped
1-2 teaspoons Sriracha, optional
1 Tablespoon low sodium teriyaki sauce
¼ cup water
Equipment:
food processor
blender
frying pan
Cooking instruction summary:
In a large pan, saute the chicken, garlic, onion and spices for 5-7 minutes over medium-high heat.While chicken is cooking, combine the pineapple, ginger, teriyaki sauce, water and sriracha in a blender or food processor and process until smooth. Taste and add more ginger or sriracha if desired.Add the peppers, bok choy and half the sauce to the pan and cook until chicken is cooked through.Serve with rice, quinoa or sweet potato noodles and remaining sauce on the side.
Step by step:
1. In a large pan, saute the chicken, garlic, onion and spices for 5-7 minutes over medium-high heat.While chicken is cooking, combine the pineapple, ginger, teriyaki sauce, water and sriracha in a blender or food processor and process until smooth. Taste and add more ginger or sriracha if desired.
2. Add the peppers, bok choy and half the sauce to the pan and cook until chicken is cooked through.
3. Serve with rice, quinoa or sweet potato noodles and remaining sauce on the side.
Nutrition Information:
covered percent of daily need
