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...
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...
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...
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...
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...
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...
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...
Most of the ingredients...
- 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...
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...
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...
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...
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...
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...