Pacific Rim Chicken
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons minced onion
- 1tablespoon coarsely grated ginger
- 1tablespoon reduced-sodium soy sauce
- 2tablespoons dry sherry
- ¼teaspoon ground cumin
- ¼teaspoon ground cinnamon
- ¼teaspoon hot pepper flakes
- 8ounces skinless, boneless chicken breast
- 4ounces frisee (2 cups)
- 4ounces bok choy (2 cups)
- 4ounces shiitake or ordinary white mushrooms
- 1½tablespoons white-wine vinegar
Nutritional analysis per serving (2 servings)
204 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 30 grams protein; 332 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare broiler, if using.
- Step 2
To make marinade, combine onion and ginger with soy sauce, sherry, cumin, cinnamon and pepper flakes.
- Step 3
Wash and dry chicken and combine with marinade, turning to coat meat well. Reserve marinade.
- Step 4
Prepare stove-top grill, if using. 5. Broil or grill chicken 10 to 15 minutes, until it is cooked through but still tender; turn occasionally.
- Step 5
Wash and break up frisee and bok choy; wash, stem and slice mushrooms.
- Step 6
Add vinegar to the remaining marinade and place in skillet with frisee, bok choy and mushrooms. Cook quickly, just a couple of minutes, until greens are wilted.
- Step 7
Serve the chicken on a bed of the greens and mushrooms.
Private Notes
Comments
The chicken and bok choy were tasty, but the frisee made the dish bitter. I will use only bok choy next time, and double the marinade to make more sauce for the greens.
This was delicious. I cooked the chicken on a grill pan on the stove. I upped the frisée by about double, and cooked the greens and mushrooms in a large skillet while I was finishing grilling the chicken. I added a quarter teaspoon of sesame oil to the marinade and about two tablespoons of water to the greens, covering the pan for the first couple of minutes before uncovering and boiling it almost dry. The addition of cumin and cinnamon gives the dish a sort of Mongolian/Taiwanese flavor.
The chicken and bok choy were tasty, but the frisee made the dish bitter. I will use only bok choy next time, and double the marinade to make more sauce for the greens.
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