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Sesame Chicken with Bok Choy

by Robin Miller(1)

read reviews (2)

The recipe calls for Thai red curry paste, a wonderfully tangy ingredient sold with the Asian ingredients in the supermarket. If you can’t find it, substitute curry powder for a different flavor. I like to serve this with rice noodles or cellophane noodles on the side. Serves four.

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olive oil bok choy bell peppers more more

1 Tbs. olive oil
4 cups chopped bok choy (stems and leaves)
1 medium red bell pepper, seeded and sliced into thin strips
4 boneless, skinless chicken breast halves
Table salt and freshly ground black pepper to taste
1/2 cup reduced-sodium chicken broth
1/2 cup sake (rice wine)
1 Tbs. toasted sesame oil
1 Tbs. peeled and minced fresh ginger
1 tsp. red curry paste
1/4 cup chopped fresh cilantro

Heat the oil in a large skillet over medium-high heat. Add the bok choy and bell pepper and cook, stirring, for 2 minutes. Remove the vegetables from the pan and set aside.

Season both sides of the chicken with salt and pepper and add to the hot pan. Cook until golden brown, about 2 minutes per side.

In a small bowl, whisk together the broth, sake, sesame oil, ginger, and curry paste, pour over the chicken, and bring to a simmer. Return the vegetables to the pan, partially cover, and simmer until the chicken is cooked through, 2 to 4 minutes. Remove from the heat, top with the cilantro, and serve.

Variations

Crockpot method: Arrange the bok choy and red pepper in the bottom of a medium to large slow cooker. Season the chicken with salt and pepper and place on top of the bok choy. In a small bowl, whisk together the broth, sake, sesame oil, ginger, and curry paste and pour over the chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Top with the cilantro just before serving.

photo: Judd Pilossof

From Book Robin to the Rescue , pp. 108

January 2, 2008

user reviews

Rate this Recipe

by Marzspork, 12/4/2012This was pretty good. I think how well this turns out has a lot to do with what curry paste is used. I've tried a lot of curry pastes, and the Thai Kitchen ones that are easy to find in any store have hardly any heat at all, I can taste it right out of the jar and it doesn't seem hot. So the amount called for in the recipe is hardly anything. The curry pastes you find in the Asian groceries otoh, such as Mae Ploy are *way* spicier. I made another Thai curry with one of those, using the proportions in the recipe (probably calibrated for Thai Kitchen type paste) and about burned my face off. So if you want it spicier I'd try the Mae Ploy paste, or kick up the amount or perhaps add Thai Kitchen chili paste, which has a little kick to it, still not a ton though. If I'm using the thai kitchen curry paste in a coconut curry type recipe, I usually put in about 2 tbsp or more (1 lb of chicken, 1 can of coconut milk) In Thai restaurants I normally get mild plus to medium spicy.

by DrKoob, 1/13/2011What a waste of ingredients and time. We got a slow cooker for Christmas and were looking here for recipes. When I saw this one had warnings on it being too spicy I thought this was it. It wasn't. I doubt a meal could be more bland. Just awful. I like a little spice with my food. The biggest taste is the cilantro. What a waste of decent chicken.

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