Ginger Chicken With Bok Choy Recipe

Name: Ginger Chicken With Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons dark sesame oil; 3 lbs roasting chickens, cut into 8 pieces; 1 teaspoon salt; 1 teaspoon turmeric; ½ teaspoon ground ginger; ¼ teaspoon lemon pepper; ⅛ teaspoon ground cardamom; 2 cups onions, chopped; 6 medium garlic cloves, crushed; 1 ½ cups chicken broth; ½ cup cream of coconut; 1 (8 ounce) package cellophane noodles; 4 ½ teaspoons all-purpose flour; 2 tablespoons water; 1 lb bok choy, trimmed, cut into 3-inch pieces; 1 cup flaked coconut, toasted; 1 cup salted peanuts; 1 lemon, cut into wedges; 1 lime, cut into wedges

Servings: persons

2 tablespoons dark sesame oil
3 lbs roasting chickens, cut into 8 pieces
1 teaspoon salt
1 teaspoon turmeric
½ teaspoon ground ginger
¼ teaspoon lemon pepper
⅛ teaspoon ground cardamom
2 cups onions, chopped
6 medium garlic cloves, crushed
1 ½ cups chicken broth
½ cup cream of coconut
1 (8 ounce) package cellophane noodles
4 ½ teaspoons all-purpose flour
2 tablespoons water
1 lb bok choy, trimmed, cut into 3-inch pieces
1 cup flaked coconut, toasted
1 cup salted peanuts
1 lemon, cut into wedges
1 lime, cut into wedges

1
Heat oil over medium-high heat in large skillet.
2
In batches, brown chicken on all sides, about 10 minutes; remove to platter.
3
After saving 2 tablespoons drippings, discard the remaining.
4
In hot drippings, over medium heat, saute salt, turmeric, ginger, lemon pepper and cardamom about 30 seconds.
5
Add onion and garlic; cook, covered, about 10 minutes.
6
Stir in broth and cream of coconut.
7
Add chicken; simmer, covered, until tender, about 45 minutes.
8
In large saucepan, soak noodles in cold water to cover 15 minutes.
9
Plance pan over high heat; bring to almost boiling.
10
Drain.
11
Place noodles in center of platter; keep warm.
12
In same pan, in 1 inch boiling water, cook bok choy, covered, 1 minute; drain.
13
Arrange around noodles.
14
Keep warm.
15
Transfer chicken to another large platter and keep warm.
16
In cup, blend flour with the water; stir into broth.
17
Bring to boiling, stirring; boil 1 minute.
18
Pour over chicken.
19
Serve with noodles, bok choy, condiments, lemon and lime wedges.

1444

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons dark sesame oil, 3 lbs roasting chickens, cut into 8 pieces, 1 teaspoon salt, 1 teaspoon turmeric, and more.

Yes, Ginger Chicken With Bok Choy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger Chicken With Bok Choy

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