Lemongrass Chicken with Bok Choy
This Lemongrass Chicken with Bok Choy and shiitake mushrooms is so delicious! The combination of the simple marinade and the citrusy lemongrass flavor tastes amazing with the bok choy, shiitake mushrooms and the chicken thighs.
Servings: 4 servings
Calories: 662kcal
Equipment
- Blender/Food Processor optional
- Wok or large skillet
Ingredients
- 3 lemongrass stalks finely chopped, white parts only
- ¼ cup soy sauce all-purpose, regular, or coconut aminos
- 1 tablespoon fresh ginger minced
- 3 large garlic cloves pressed
- 2 tablespoons honey
- ½ teaspoon crushed red pepper flakes
- ½ lime juice of
- 2 teaspoons sesame seed oil
- 8 chicken thighs boneless, skinless, diced into bite size pieces
- 1 tablespoon neutral cooking oil I use avocado oil
- 1 lb. Shiitake mushrooms
- 4 baby bok choy
To garnish:
- 1 tablespoon sesame seeds
- 2 scallions finely chopped
Instructions
- Combine all marinade ingredients in a blender and blend until smooth. Alternatively, you can also add all the marinade ingredients to a mixing bowl and mix/whisk until well combined. Give it a taste and adjust the seasoning if needed. If it’s too salty, add a bit more honey to balance it out.3 lemongrass stalks, ¼ cup soy sauce, 1 tablespoon fresh ginger, 3 large garlic cloves, 2 tablespoons honey, ½ teaspoon crushed red pepper flakes, ½ lime, 2 teaspoons sesame seed oil
- Place the chicken pieces in a large mixing bowl. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.8 chicken thighs
- Heat the oil in a wok or a large skillet over medium-high heat. Add the marinated chicken pieces (reserving any leftover marinade) and cook until almost cooked through, stirring occasionally.1 tablespoon neutral cooking oil
- Once the chicken is nearly done, add the Shiitake mushrooms and continue cooking until the chicken is browned and crisped - as the chicken and mushrooms cook, they will release liquid; allow this liquid to evaporate completely before stirring the chicken (you may need to increase the heat to cook off the liquid). Once the liquid has evaporated, the chicken will begin to brown and crisp. Transfer the chicken and mushrooms to a serving platter.1 lb. Shiitake mushrooms
- In the same wok or skillet, place the bok choy halves cut-side down. Sear until they develop a nice color, about 2-3 minutes. Flip the bok choy, pour the reserved marinade over them, and cook for an additional 2-3 minutes, or until the bok choy is tender but still crisp.4 baby bok choy
- Arrange the seared bok choy on the serving platter alongside the chicken and mushrooms. Sprinkle with sesame seeds and finely chopped scallions for garnish.1 tablespoon sesame seeds, 2 scallions
Notes
-
- For the best flavor, marinate the chicken for at least 30 minutes, but if you have more time, marinating for a few hours or even overnight will intensify the flavors.
-
- Always remember to reserve some marinade for cooking the bok choy. It adds extra flavor to the vegetables and brings the dish together.
-
- To achieve a nice sear on the bok choy, ensure the skillet is hot and the bok choy is well-dried before placing it cut-side down.
Nutrition
Calories: 662kcal | Carbohydrates: 24g | Protein: 43g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 1074mg | Potassium: 927mg | Fiber: 5g | Sugar: 13g | Vitamin A: 5344IU | Vitamin C: 55mg | Calcium: 182mg | Iron: 4mg