Onion Smothered Chicken w/ White Wine Braised Baby Bok Choy

Earlier today, one of my Twitter buds tweeted a photo of his caramelized onion steak. It really put me in the mood for something smothered in sweet, slow cooked onions.

I decided on chicken since I didn't have any steak; originally, I planned to use broccolini (baby broccoli) for this recipe but they were out, so I got baby bok choy instead and it came out great! It takes a long time to cook the onions down low and slow so they release they sugars and caramelize, but it's so worth it. If you don't have time, you can just saute the onion regularly over medium high-heat.

Onion Smothered Chicken w/ White Wine Braised Baby Bok Choy

Ingredients:

4 tsp vegetable oil
3 small onions, quartered and sliced thinkly
3 boneless chicken breasts
1 tsp salt
1/2 tsp aleppo pepper (or red chili flakes)
1/4 cup white wine
4 baby bok choy, sliced in half length-wise

Directions:

1. Heat oil in a dutch oven or large skillet. Over medium-low heat, saute onions until soft and caramelized, 20-25 minutes, stirring occasionally.

2. Add chicken and cover with onion. Cook 1-2 minutes on each side to brown, sprinkle in salt and pepper and stir to coat, then add wine to deglaze pan. Raise heat until liquid is bubbling (you want to cook out some of the alcohol), turn down to a simmer, cover and cook 3-4 minutes more until chicken is no longer pink.

 

3. Remove chicken from pan and add baby bok choy, cut side down. Cover and cook 2-3 minutes, then turn over (cut-side up) and cook 1 minute more until core is soft and leaves are wilted but still very green.

 

The cost:
onion: 1.19
chicken: 6.72
baby bok choy: 2.49

Grand total: $10.40; serves 2 + leftovers (serve over rice or mashed potatoes)

Ginger Chicken w/ Braised Baby Bok Choy

As you may have already figured out, I'm a big fan of Asian food. This recipe was my attempt at recreating a dish from one of my favorite Asian restaurants. I figure, for what I pay for one serving, I can make myself with enough to serve 4.

I think I did a pretty good job :)

Ginger Chicken w/ Braised Baby Bok Choy

Ingredients:

1 Tbsp vegetable oil
1 large onion, chopped
4 garlic cloves, peeled
10 oz baby bella mushrooms, sliced
1 tsp soy sauce
1/2 tsp hot sauce
1 tsp rice vinegar
1-inch chunk of ginger, peeled and sliced into very thin strips
3 baby bok choy, sliced in half lengthwise
1 lb boneless, skinless chicken breasts, cut into strips

Directions:

1. Heat oil in large skillet and saute onion until soft, 4-5 minutes. Add garlic and cook 5-6 minutes more. Add mushrooms and cook until they are soft and have released their juices, 8-10 minutes.
2. Add soy sauce, hot sauce, vinegar, & ginger, stirring to combine.
3. Add baby bok choy, cut side down. Cook 2 minutes, then flip over and cook 2 minutes on the other side. Remove from skillet and set aside.
4. Add chicken to skillet, stirring to coat in sauce. Cover and cook 5-6 minutes or until chicken is cooked through.

Serve over brown basmati rice for a healthy and flavorful dinner!

The cost:
onion: .45
mushrooms: 1.99
baby bok choy: 2.49
chicken: 5.99

Grand total: $10.92; serves 4

Asian-Style Baby Bok Choy Salad

For those of you looking for a salad base other than lettuce, baby bok choy is great. Because it's an ingredient used frequently in Asian cooking, I like to do an Asian-style salad with a sweet & spicy dressing to help cut through the slight bitterness of the bok choy.

Baby Bok Choy Salad

Ingredients:

3 heads baby bok choy, cleaned & sliced
1 carrot, shredded
1 English cucumber, cut into half-moons
1 scallion, chopped
1/4 cup dried cranberries

2 Tbsp soy sauce
1 tsp sesame oil
3 Tbsp rice vinegar
1 Tbsp agave, brown sugar or honey
1/4 tsp pepper
1 garlic clove
1 Tbsp freshly grated ginger
a few dashes of hot sauce
zest of 1 lime

1/4 cup toasted almonds
1/4 cup crunchy asian noodles

Directions:

1. Combine bok choy, carrots, cucumber, scallions, and cranberries in a large bowl.
2. Blend soy sauce, oil, vinegar, sweetener, pepper, garlic, ginger, hot sauce, and zest until smooth (note: if you are just whisking this together substitute the fresh garlic for 1/2 tsp garlic powder).
3. Toss vegetables with dressing; top with almonds and noodles just before serving.

The cost:

baby bok choy: 2.49
carrot: .99
cucumber: 1.39
scallion: .10
lime: .15
cranberries: .45
almonds: .45
noodles: 1.99

Grand total: $8.01; serve 6-8