Asian chicken with baby bok choy


This was so so SO good, y’all. And so so easy. You will want to make it tonight. If you don’t have bok choy get a vegetable that cooks easily, maybe spinach.


6 boneless chicken thighs (with skin if you wan find them)

1/2 cup rice wine vinegar

1/4 cup of coconut aminos

2 tablespoons low carb brown sugar sweetener

1 tablespoon of garlic

4 – 6 bunches of baby bok choy

1/2 of an onion

This glaze is so easy and tasty and goodness, Brad and I didn’t even speak when we were eating this, it was so good. Please tag me on social media if you make it, because I would love to share your creation. This sauce would be so good even if you just tossed it with veggies with a side of steak or salmon, oh my gosh – I think I just created another favorite recipe.

Preheat your oven to 400. In a large cast iron skillet, begin pouring and mixing your vinegar, coconut aminos, sweetener and garlic over low heat. Whisk those together and add your chicken (and your onion just finely chopped) to the skillet turning it on low. Flip your chicken over and over a few times to make sure it is coated well and place your skillet of chicken in the oven for thirty minutes.

After thirty minutes, flip your chicken and add your baby bok choy (I just moved the chicken around so the baby bok choy would fit) moving it around and coating it in the sauce and cook it ten more minutes at 400 degrees. Before you pull it out, turn on your broiler for two minutes to really make that chicken a pretty caramel color.

Serve immediately. You can serve this over caulirice or just as is. I just served it as it was and it was perfect.

Have you had bok choy, I really love it. It is so good.


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