Teriyaki Chicken with Bok Choy

If you aren't one for frequenting the Saturday morning markets, you're missing out on some of the finest produce this time of year. I purchased some Rainier cherries at the grocery a bit ago, and then another bunch at the market a few days later. There was a significant difference in sweetness between the grocery pick and the market pick, as well as in price. My market find was by far the better deal and was keener in satisfying the sweet tooth.

One of the finest vegetable stands at the one I visit carries a variety of Asian produce. I chose to be a bit adventurous last week and purchased baby bok choy, a vegetable I've never cooked with before. I remembered encountering previously it in stir-fry dishes, but was certain there were other ways to enjoy its leafy green goodness. Here's an option. :)

Teriyaki Chicken with Boy Choy

4 heads of baby bok choy

2 cloves of garlic, minced

1 T. olive oil

1/4 c. water

pinch of sliced almonds

1 chicken breast

salt and pepper, to season

1 T. olive oil

1 clove of garlic, minced

1 shallot (or other onion substitute)

4 T. soy sauce

2 T. vinegar

Slice ends off of bok choy and rinse thoroughly. Separate stalks.

Heat olive oil over medium-low heat in sauce pan. Add garlic and cook for 2 minutes. Add bok choy and cook about 1 minutes, stirring. Add water and turn heat down to low. Cover and simmer about 5 minutes, until bok choy is softened.

Rinse pan. Add 1 T. olive oil. Heat at medium-low. Slice chicken in strips. Season with salt and pepper.

Add garlic and shallots to the pan, cook about 2-3 minutes until softened. Add chicken to pan and turn, browning on all sides.

Mix together vinegar and soy sauce. Pour over chicken and cover pan, turning down heat to simmer. Let cook about 10 minutes.

Place cooked bok choy in a bowl. Sprinkle with sliced almonds. Place chicken atop bed of bok choy. Enjoy with or without chopsticks. :)