This dish is super easy to whip up. If you have never sautéed cucumbers before, you are in for a treat. The bok choy and broccoli really round out this healthy and satisfying bowl of goodness.
1.5lb boneless skinless chicken breast
1/2lb green bans, sugar snap or snow peas (keep them in the shell whole)
1 cucumber (cubed into bite-sized chunks)
1 head of broccoli (cut into florets)
2-3 baby or one full-size bok choy (rinsed and quartered)
3 scallions, roots removed
3 cloves garlic (sliced thin) plus 2 more for poaching (**see below**)
1 thumb-size chunk ginger, halved for two portions of the recipe (**see below**)
1/2 jalapeño (sliced with seeds and ribbing removed)
1 bunch cilantro, used in two steps (**see below**)
Salt and pepper to taste
Juice of 1 lime
1 tablespoon oil. Coconut, olive or veggie oil all work. We like coconut for this recipe.
Optional pantry ingredients: 2tbsp soy sauce or ponzu sauce, 1 tbsp chili garlic sauce or sriracha
Step 1
Cook chicken breast in a flavored poaching liquid. To do this, take a pan that is ideally not much wider than the chicken breast so the seasoned water isn’t diluted. We suggest a 6-8 inch pan. Fill with about 2 inches of water (or enough water that once the chicken is in, it will be covered).
To water, add 3 scallions (roots removed), 1/2 of the ginger and 2 garlic cloves (skin removed and crushed with knife), 1/4 jalapeño, 1/2 of cilantro bunch and 1 teaspoon of salt or soy sauce. Bring to a simmer.
Once simmering, CAREFULLY add chicken breast and cover pot. Cook for about 15 minutes. Turn off heat and let cool an additional 10 minutes.
Note: If you want to serve this dish over rice, you should put your rice up to cook per package instructions at the same time you start the chicken process.
Step 2
Once the chicken has cooled for 10 minutes, remove from poaching liquid and slice into thin, bite-size pieces. Set aside.
Step 3
All veggies should be rinsed and prepped. In a large sauté pan, add oil of choice and turn burner to high. This happens quickly now: be ready. When oil is hot but not smoking, add veggies in this order (stiring continuously):
1. Scallions.
2. After 30 seconds, remaining ginger, garlic and jalapeño.
3. 15 seconds later, bok choy, cucumber, broccoli and beans/peas. If you have some chili garlic sauce or sriracha, add now. If you do not like heat, just add soy sauce. If you do not have soy sauce, a pinch of salt and pepper are just fine.
Stir constantly for another 3-5 minutes, until the veggies are tender but not overcooked. In the last minute of cooking, add sliced chicken and 1/4 more of the cilantro bunch.
Step 4
Remove from heat. Place in a bowl; garnish with a squeeze of lime and some more chopped cilantro. Serve alone or over brown or white rice. The dish should be a bit spicy, garlicky, herbaceous and fresh!
JessicaM