Chicken Bok Choy & Beach Mushrooms
Chicken Bok Choy & Beach Mushrooms
- 1 cup Jasmine Rice (180 grams)
- ½ tbsp Extra Virgin Olive Oil
- 24 oz Boneless, Skinless, Chicken Breast cut into bite sized pieces
- ½ tsp Black Pepper
- 1 tsp Garlic Powder
- ¼ Red Onion diced, (about ¼ medium onion, or 65 grams)
- 3 cloves Fresh Garlic diced, (about 15 grams)
- 2 tbsp Soy Sauce, Lite
- 2 heads Baby Bok Choy quartered, (about 300 grams)
- 2 cups Beach Mushrooms trimmed and separated diced, (about 270 grams)
- 3 stalks Scallions diced, (about 50 grams stalks)
- ½ tsp Sesame Seeds
- ½ Lemon quartered
- Cook the rice by, bringing 2 cup of water to boil. Once the water is boiling, add the rice, cover with a lid, and turn heat down to low. Simmer for 20 minutes then remove from heat. Keep covered for an additional 10 minutes.
- While the rice is cooking cut your chicken breast and season with black pepper and garlic powder.
- Once the rice has been cooking for about 10 minutes begin cooking the chicken.
- Heat a medium saute pan to medium high heat. Add oil to the hot pan then immediately add the chopped chicken, red onions, and garlic to the pan. Spread the chicken around into one even layer covering the bottom of the pan. Allow to cook for 5-6 minutes, then toss the chicken. Spread evenly again and allow to cook for another 4-5 minutes. This allows the chicken to cook fully and become a little brown.
- After the chicken has cooked, remove the chicken from the pan.
- Then in that same pan add the soy sauce and the quartered baby bok choy. Place the cut sides of the bok choy down in the pan. Cover with a lid and cook for 2-3 minutes. Then flip to the other cut side and cook for another 2 minutes.
- Add the mushrooms to the pan with the bok choy. Season with a little black pepper, garlic powder, and half of the scallions. Cook tossing often for 3 minutes. Just enough for the mushrooms to soak up some of soy sauce and get a little softer.
- By now the rice should be done. In the pot season the rice with the remaining green onions, then fluff with a fork.
- Plate by first scooping the rice onto a plate, then on one side of the rice plate your cooked chicken, on the other side top the rice with the bok choy and mushrooms. Season everything with a little sesame seed.
- Serve with a fresh lemon quarter. Or portion out into your meal prep containers to enjoy later.
When you are sick of boring chicken and rice, add a twist: like this chicken bok choy and beach mushrooms over jasmine rice. A little asian flair to a classic dish. I love having chicken and rice in my meal plan at least once a month, so I am always trying to change it up. If you are looking for a great recipe to add to your weekly meal prep and are counting macros look no further, this is the perfect recipe.
Below outlines the Items In each macro group that are easily adjustable to meet your specific macros.
Fat in this recipe Is not easily adjustable. However, If you are looking to Increase the fat, avocado would go great. Also a soft egg yolk would add a ton of flavor.
The rice In this recipe Is the source of carbs. Adjusting the rice Is the best way to adjust the carbs.
Chicken Is a great lean cut of meat, providing most of the protein In this recipe. You could adjust the amount of chicken used. You could also use chicken thighs If you want to Increase the fat.
Yes. This recipe can be meal prepped. This recipe will last up to 6 days In the fridge.
No. Rice, Is not great after It has been frozen and reheated, neither Is bok choy.
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