I was a little late this year in getting my CSA paperwork in. By the time I got it in my usual farm was sold out of shares; a blessing and a curse. Wanting to still receive amazing local, organic veggies, I joined a new farm, Shared Roots Farm. My first share contained: bok choi, asian greens, pea shoots, spring green, scallions and (my husband's favorite) kale. The pick up for the share is next door to my friend's art studio. I picked my share up then she and I spent the afternoon chatting, eating spring greens and pea shoots right from the bag. My tummy was so happy! Then came the dilemma, what do I do with bok choi? I'm sure I must have eaten it raw in summer or rainbow rolls. Research began. I had already come up with a great peanut sauce recipe for slaw late last year. Figuring that bok choi was an Asian vegetable, it must go great with peanut sauce. A recipe for Peanut chicken with bok choi was born.
Peanut Chicken with Bok Choi over Noodles:
Prep time: 10 minutes
Cook time: 10 minutes
4 Chicken breasts, cut into bite size pieces
2 carrots, shaved or thinly sliced
1 large head of bok choi, thinly sliced
noodles of choice (used 1 pack ramen for my husband & 1 pack rice noodles for me)
pea shoots for garnish
1/2 c peanut butter (natural is best)
2/3 c soy sauce (I use gluten free)
1 tbs minced ginger or 1/2 tsp ground
2 tbs minced garlic or 2 tsp powder
2 tbs olive oil
2 tbs cider vinegar
1 tbs honey
3 scallions, chopped
splash of lime juice
Whisk together all peanut sauce ingredients and set aside
Rinse all greens and set aside in colander to allow to dry
Prepare noodles according to package, 1 pack per person
*pro tip: save the flavor packs, they come in handy for things like soups
Heat a large skillet or wok
Toss chicken with half the peanut sauce.
Put chicken in heated wok/skillet and cook through, about 7 minutes.
Add bok choi, carrots and remaining peanut sauce and cook until bok choi is wilted, about 3 minutes
Serve chicken, veggies and pan sauce over noodles.
Garnish with fresh pea shoots.