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Vegan Chicken Bok Choy

October 5, 2011 By Kristi

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Vegan Chicken Bok Choy

Day 278.

Vegan chicken bok choy is on the menu today. I love my CSA box. This week, we received a beautiful pound of baby bok choy. I’ve never actually cooked with the “baby” version before, but am a HUGE fan of it’s older brother. 

It was tough deciding what delicious dish to concoct for these beauties, but I decided to go for a simple vegan chicken bok choy dish without a ton of distraction from the tasty veggies. This recipe is not drowned in sauce or thickeners.

It’s simply seitan, bok choy and some mild veggie accompaniments. Yum. Other than the meat, I swapped the broth from chicken to homemade veggie stock.

Chicken Bok Choy

Adapted from Chicken Bok Choy.

Ingredients

1 pound bok choy or baby bok choy

4 tablespoons coconut oil

8 ounces seitan, cubed

3 cloves garlic, minced

1/2-inch piece of ginger, peeled and grated

4 green onions, sliced

3 tablespoons soy sauce or coconut aminos

1/4 cup Easy Slow Cooker Vegetable Broth

1/2 teaspoon Sriracha sauce, or to taste

brown rice to serve

Method

Trim the stem of the bok choy, separate the stalks (quarter baby bok choy). Cut each stem into 2-inch pieces, then spit them in half or thirds lengthwise. Set aside. (If using baby bok choy, just trim the stems, rinse and quarter the bok choy.)

Add half the oil to a wok large saute pan. Add garlic and ginger and heat to medium-high. Sear bok choy (cooking in two batches if necessary) for about 2 minutes. Add remaining oil, scallions and seitan and cook until vegetables are slightly tender and seitan is heated through (about 4 minutes).

Add the soy sauce, vegetable broth and Sriracha and heat through for another 1-2 minutes.

Return the chicken to the wok and add the soy sauce and chicken stock. Cook for form 1 to 2 minutes, until evenly heated. Serve over brown rice.

The Results

This got gobbled up WAY too quickly. We had no leftovers and I was so sad. The kids loved the “chicken” and, not surprisingly, their bok choy. My husband and I both loved this dish. I think the chewy seitan is his favorite chicken substitute. The texture is more likeable for his meat-eating sensibilities. 🙂

If you like this vegan chicken bok choy, try these PF Chang’s Lettuce wraps, too.

This post is shared with Real Food Wednesday, Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on Your Plate?, What’s on the Menu Wednesday, Let’s Do Brunch, Works for me Wednesday, These Chicks Cooked, Recipe Link Party, Foodie Wednesday, Cast Party Wednesday and No Whine Wednesday.

Recipe Card

Yield: 4

Chicken Bok Choy

Vegan Chicken Bok Choy

I decided to go for a simple vegan chicken bok choy dish without a ton of distraction from the tasty veggies. It's not drowned in sauce or thickeners. Yum!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 pound bok choy or baby bok choy
  • 4 tablespoons oil
  • 8 ounces seitan, cubed
  • 3 cloves garlic, minced
  • 1/2-inch piece of ginger, peeled and grated
  • 4 green onions, sliced
  • 3 tablespoons soy sauce
  • 1/4 cup Easy Slow Cooker Vegetable Broth
  • 1/2 teaspoon Sriracha sauce, or to taste
  • brown rice to serve

Instructions

  1. Trim the stem of the bok choy, separate the stalks (quarter baby bok choy). Cut each stem into 2-inch pieces, then spit them in half or thirds lengthwise. Set aside. (If using baby bok choy, just trim the stems, rinse and quarter the bok choy.)
  2. Add half the oil to a wok large saute pan. Add garlic and ginger and heat to medium-high. Sear bok choy (cooking in two batches if necessary) for about 2 minutes. Add remaining oil, scallions and seitan and cook until vegetables are slightly tender and seitan is heated through (about 4 minutes).
  3. Add the soy sauce, vegetable broth and Sriracha and heat through for another 1-2 minutes.
  4. Return the chicken to the wok and add the soy sauce and chicken stock. Cook for form 1 to 2 minutes, until evenly heated. Serve over brown rice.
© Kristi Arnold @VeggieConverter.com
Cuisine: Chinese / Category: Dinner

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: chicken, allergen-friendly, dairy-free, gluten-free, grain free, nut-free, vegan, vegetarian, whole food Tagged With: Asian, bok choy, rice

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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