Bok Choy Chicken Soup

I bookmarked this recipe when I found out that there would be bok choy in our produce pack. I strayed from the original recipe a bit, but it was delicious and perfect for my rainy day.

1 chicken breast, cut into 1/2 inch pieces
olive oil
1/2 tsp crushed red pepper flakes
1 clove of garlic, minced
1 large spanish onion, chopped
1 (900 ml) carton of reduced sodium chicken broth
1 Tblsp soy sauce
2 tsp sesame oil
1 head of bok choy, cut into thin strips (about 8 cups)

In a medium pot, cook the chicken breast pieces in a little olive oil. Once it begins to cook, stir in the red pepper flakes, garlic, and onion. Once the chicken is cooked, add the chicken stock (add slowly to de-glaze the pan if necessary). Stir in the soy sauce and sesame oil, and bring to a boil. Once boiling, add bok choy and reduce heat to low. Simmer over low heat for approximately 15 minutes.

1 comment:

  1. Janey! Sooooo good - the vegan version turned out. Tofu (medium firm) worked very well!