I had some boneless/skinless thighs in the freezer and wanted to do something with them, something other than grilled or fried, so decided to try something Asian. I found a couple of different recipes on here and the interweb and combined and loosely followed them. Here we go...
Most of the ingredients...
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- 2 small packs of B/S thighs. 12 total thighs.
- 5 cloves of garlic chopped
- 1 bunch of green onions
- 1 bunch of Bok Choy
- 2 jars of Smuckers Sugar Free Red Raspberry Preserves
- Chinese 5 spice powder
- 2 cups unsalted chicken broth
- Course salt & pepper
- 2 TBSP balsamic vinegar
- Low sodium soy sauce
Dusted the thighs with the 5 spice powder and pan seared about 3-4 minutes on each side in EVOO. A little 5 spice will go a long way...
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Once all the chicken was browned, I added 3 stalks of chopped green onions to the pan and sauted for a couple of minutes then I added about half of the chopped garlic for another minute or so...
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Next I added the 2 jars of preserves, chicken broth, and the vinegar. Bring to a boil stirring to get everything incorporated and allowed to thicken...
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Add in the chicken and simmer stirring to get everything coated and allow the sauce to get kind of syrupy.
Meanwhile I had coarsely chopped the Bok Choy and into a skillet with EVOO and the rest of the chopped garlic, to saute. Turning frequently just until it gets some color and the greens begin to wilt. Add in maybe 2 TBSP of the soy sauce, salt & pepper to taste, and toss some more to coat it all...
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Served over chicken flavored Ramen noodles, yes the ones that are 25¢/pack from Walmart, topped with some more chopped green onions and toasted sesame seeds. Time to eat...
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I chose the Ramen noodles because I had them, we keep them here for the grands. These are the ones from Walmart that are about $3.00 for 12. I also keep the sugar free jelly here for my morning toast or PB&J sandwiches. This meal would also be good with rice noodles, white rice, or pasta as some other suggestions. I don't cook Bok Choy very often and had forgotten how mildly flavored it was. It would make an excellent side vegetable for many dishes...