Marinated Chicken with Braised Baby Bok Choy
For the Chicken
1 ½ to 2 lbs of chicken breasts
¼ cup miso tamari or soy sauce
1 stalk lemongrass, chopped
4-5 cloves garlic, chopped
2” piece of ginger, peeled and grated
For the Bok Choy
2 lbs baby bok choy, ends trimmed, separated
½ tsp crushed red pepper
1 Tbsp agave nectar
1 Tbsp soy sauce
1/4-1/2 cup water
To marinate chicken, combine miso tamari, lemon grass, garlic and ginger in a large bowl. Toss the chicken in to coat and let marinate 20 minutes or up to overnight.
Cook chicken on a preheated grill or griddle five minutes on each side or until no longer pink in the middle (depends on the thickness of the chicken breasts. Those pterodactyl breasts from YDFM can cook for 20 mins!) :et cook chicken breasts sit to redistribute the juices.
To "braise" bok choy, heat water with soy sauce and agave nectar in a large pot until simmering. Stir in the bok choy and crushed red pepper and continue cooking over med-high heat until all of the liquid evaporates and the bok choy is lightly glazed. If using large bok choy, separate the greens from whites and cook the whites first for 3-5 minutes, and stir in the greens toward the end of cooking (the last 3-5 minutes) just to wilt until tender.
To serve, slice the chicken breasts and serve over a bed of the bok choy. Garnish the dish with crushed toasted peanuts or sesame seeds.