Ingredients

Ingredients

• 3/4 lb Chicken Tenders
• 3/4 c Jasmine Rice
• 6 oz Baby Bok Choy
• 4 Garlic
• 2 Scallions
• 1 Yellow Onion
• 2 Fresh Bay Leaves
• 2 tbsp Soy Sauce
• 1 1-Inch Piece Ginger
• 1/4 c Rice Vinegar

Instructions

Instructions

1

Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut off and discard the root end of the bok choy; separate the leaves. Peel and mince the garlic and ginger. Peel, halve and thinly slice the onion. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces, keeping them separate. Pat the chicken dry with paper towels; chop into bite-sized pieces.

2

Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

3

Roast the bok choy:

While the rice cooks, place the bok choy and half the garlic on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned bok choy in a single, even layer and roast 8 to 10 minutes, or until the leaves are lightly browned and the stems are tender when pierced with a fork. Remove from the oven and set aside in a warm place.

4

Start the chicken & aromatics:

While the bok choy roasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped chicken, ginger, onion, bay leaves, white bottoms of the scallions and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the chicken is lightly browned and the aromatics have softened.

5

Finish the chicken & aromatics:

Add the soy sauce and vinegar to the pan of chicken and aromatics; simmer, stirring occasionally, 2 to 4 minutes, or until the chicken is cooked through and the liquid has reduced in volume by about half. Turn off the heat and season with salt and pepper to taste. Carefully remove and discard the bay leaves.

6

Plate your dish:

Divide the cooked rice, roasted bok choy and finished chicken and aromatics between 2 plates. Garnish with the green tops of the scallions. Enjoy!