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
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!
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
- 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.
