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
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.
Once the chicken has cooled for 10 minutes, remove from poaching liquid and slice into thin, bite-size pieces. Set aside.
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):
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.
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!