I’ve had “Bok Bok Choy” written in my phone’s food notes page for a while now as I thought it would be a fun name for a chicken and Bok Choy dish…but until the other night when I decided to make it a reality, I really didn’t have any clue what it should be. The idea was truly because the name amused me. Well, after picking up a gloriously fresh bunch of bok choy from our local CSA, the time had come to stop dawdling and start cooking.
Having recently reacquainted ourselves with our meat tenderizer for our Philly Cheesesteak Roulades, we decided to break it out again. So, we pounded the chicken breast flat and stuffed it into little bundles of choy (pardon the PA Dutch influenced word choice there). When all was said and done, these came out better than expected! The filling stayed in place when we sliced through the meat, and the flavour and texture combination was awesome!
Time: 60 Minutes
- Chicken Breast
- Bok Choy
- Shredded Carrots
- Shishito Peppers
- Rice Vinegar
- Soy Sauce
- Teriyaki Glaze
- Preheat your oven to 350 degrees F.
- Slice your shishito peppers into thin rings.
- Heat some oil (we suggest avocado or peanut, but vegetable works too) in a pan, and then add your peppers and carrots.
- As your peppers and carrots cook, wash your bok choy, and slice it into ribbons. Then, add it to your pan, and cook with your other veggies until they wilt.
- As your veggies cook, use a meat tenderizer to pound your chicken breast(s) flat.
- Arrange your veggie filling atop part of your flattened chicken, and then roll the chicken up around it. Use toothpicks to hold your chicken closed.
- Arrange your chicken into a deep baking pan, and drizzle your teriyaki glaze on top of each bundle.
- Bake for about 35 minutes.
- Remove from the oven, remove toothpicks, slice, devour, and enjoy!