More figs, you ask? I just happened still to have some fresh figs in my fridge, so I added them to this recipe. The dish will also be quick, healthy and satisfying if you make it sans figs. But they do add texture, natural sweetness, vitamins and of course fiber--all good healthy foodie things.
RECIPE: Chicken with Bok Choy, Shiitakes (and Figs)
(Serves 2; can be doubled)
(Prep time about 10-15 minutes; cooking time no more than 15 minutes)
Ingredients:
2 6- to 8-ounce boneless, skinless chicken breasts
Salt and pepper to taste
2 T canola oil
1 large clove fresh garlic, minced
3 baby Bok choys, sliced or chopped
2 cups sliced shiitake mushrooms
1 ½ cups chicken stock or broth
1 teaspoon ground ginger
About 6-7 figs, left whole if they are the size of a walnut or cut in half lengthwise if they are larger (optional)
2-3 T light soy sauce (optional)
Instructions:
1. Place chicken on a sheet of wax paper and season with salt and pepper. Cover with another sheet of wax paper and, using a pistil or other heavy object, pound the chicken lightly to make it cook more evenly. [Note: Shop for free-range, pasture-fed and/or locally raised chicken whenever possible.]
2. Heat oil in a large skillet over medium-high heat and add chicken when pan is hot. Cook without lifting the chicken for 3 minutes or until chicken starts to brown. Turn and do the same on the other side. When that side is browned, remove to a plate and tent with foil.
3. Reduce heat to medium. Add garlic and stir until it begins to brown, about 1 minute. Add remaining ingredients, stir well, cover and cook until vegetables have wilted, about 3-4 minutes. Add more stock if the dish seems too dry.
4. Return chicken and its juices to skillet, reduce heat to low, cover and cook until the chicken has heated through, about 3 minutes.
Serve with brown or white rice—brown is healthier, of course.
(Serves 2; can be doubled)
(Prep time about 10-15 minutes; cooking time no more than 15 minutes)
Ingredients:
2 6- to 8-ounce boneless, skinless chicken breasts
Salt and pepper to taste
2 T canola oil
1 large clove fresh garlic, minced
3 baby Bok choys, sliced or chopped
2 cups sliced shiitake mushrooms
1 ½ cups chicken stock or broth
1 teaspoon ground ginger
About 6-7 figs, left whole if they are the size of a walnut or cut in half lengthwise if they are larger (optional)
2-3 T light soy sauce (optional)
Instructions:
1. Place chicken on a sheet of wax paper and season with salt and pepper. Cover with another sheet of wax paper and, using a pistil or other heavy object, pound the chicken lightly to make it cook more evenly. [Note: Shop for free-range, pasture-fed and/or locally raised chicken whenever possible.]
2. Heat oil in a large skillet over medium-high heat and add chicken when pan is hot. Cook without lifting the chicken for 3 minutes or until chicken starts to brown. Turn and do the same on the other side. When that side is browned, remove to a plate and tent with foil.
3. Reduce heat to medium. Add garlic and stir until it begins to brown, about 1 minute. Add remaining ingredients, stir well, cover and cook until vegetables have wilted, about 3-4 minutes. Add more stock if the dish seems too dry.
4. Return chicken and its juices to skillet, reduce heat to low, cover and cook until the chicken has heated through, about 3 minutes.
Serve with brown or white rice—brown is healthier, of course.
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