Prep 10 mins
Cook 20 mins
Another great time-saving meal. If you can't find bok choy, savoy cabbage has a similar mild flavor and can be used instead.
- 2 tablespoons creamy peanut butter
- 2 tablespoons apricot preserves
- 2 tablespoons teriyaki sauce
- 2 tablespoons water
- 1 tablespoon canola oil
- 1 1⁄4 lbs boneless skinless chicken breast halves (thin-sliced)
- 2 garlic cloves, minced
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon crushed red pepper flakes
- 1 1⁄4 lbs bok choy, cut into 2-inch pieces
- 2 carrots, cut into 1/8-thick slices
- 1⁄3 cup sliced scallion
- 2 cups cooked rice
- Combine peanut butter, preserves, teriyaki sauce and water; reserve. In nonstick skillet, heat oil over medium heat.
- Add chicken; cook, turning once, until browned. Sprinkle with garlic, salt and pepper flakes. Add bok choy, carrots and scallions; cook until softened. Add peanut mixture; cook, until thickened, about 5 minutes, and chicken is cooked through.
- Serve over rice.
Delicious! We loved the subtle, sweet peanut butter sauce in this dish. It really complimented the slight bitterness of the bok choy. I love that it went together very quickly allowing me to get dinner on the table in a hurry. **Made for Culinary Quest 2016 - Thailand for the Pi Rho Maniacs**
This was a really simple to prepare yummy quick dish! I used chicken tenders, as that's what I had on hand. I'm sorry we were in a rush to eat and didn't get a picture, tho I'm sure I'll be making this again! Thanks JackieOhNo, for an easy weeknight dinner!
Excellent flavors and very easy to make. I was searching for a recipe using chicken breast and bok choy, and came across this one. Since I had all the ingredients on hand (rare for me!), I knew I had to give it a try, and was glad I did. The sauce ingredients work very well together. My daughter told me it tasted like a restaurant meal. I highly recommend this one!