I grabbed some baby bok choy at the farmer’s market without a plan for it. I went to trusty Pinterest and found a fun raw use for it on Culinary Hill. I tweaked the dressing by adding some stronger flavors of sesame oil and rice wine vinegar. We added some grilled teriyaki chicken for a really great speedy dinner.
Get some chicken on the grill, shake up some dressing in a jar, and then chop up a few veggies. Poof. Instant dinner with some great flavors.
adapted from Culinary Hill
2-3 chicken thighs, marinated in teriyaki
2 baby bok choy bunches
2 large radishes
2 tbs sesame seeds
3 tbs brown sugar
1-2 tbs soy sauce
1 tbs sesame oil
1 tbs rice wine vinegar
1/4 cup almond slivers
Grill the marinated chicken until cooked through, brushing with some teriyaki at the end.
Chop the bok choy, discarding the bottom pieces.
Chop the radishes into a small dice.
Toast some sesame seeds in a dry frying pan over medium heat. Watch carefully to toast them without burning.
In a small jar, add brown sugar, soy sauce, sesame oil, and rice wine vinegar.
Shake vigorously. Taste and adjust as necessary.
In a large bowl, add the bok choy, radish, and toasted sesame seeds.
Add in some dressing and toss. Sprinkle with almonds.
Top with chicken to serve. Enjoy!
I liked the mild flavor of the bok choy. The almonds were pre-sesaoned with salt and pepper near the croutons. I might have toasted them if they were regular almond slivers. It was such a quick dinner that felt fresh, crunchy with juicy chicken.
The dressing was great. Make it, and then you’ll have sesame oil on hand for these (most Pinterest-pinned) sesame noodles and for Asian Broccoli Slaw with Peanut Butter Chicken and your next pork & veggie spring rolls, etc. You’ll use it, it isn’t such a crazy specialty ingredient.