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Ingredients
2 tablespoons minced onion
1 tablespoon coarsely grated ginger
1 tablespoon reduced-sodium soy sauce
2 tablespoons dry sherry
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon hot pepper flakes
8 ounces skinless, boneless chicken breast
4 ounces frisee (2 cups)
4 ounces bok choy (2 cups)
4 ounces shiitake or ordinary white mushrooms
1 ½ tablespoons white-wine vinegar
Nutritional analysis per serving (2 servings)
10 grams carbs; 83 milligrams cholesterol; 205 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 365 milligrams sodium; 30 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare broiler, if using.
- Step 2
To make marinade, combine onion and ginger with soy sauce, sherry, cumin, cinnamon and pepper flakes.
- Step 3
Wash and dry chicken and combine with marinade, turning to coat meat well. Reserve marinade.
- Step 4
Prepare stove-top grill, if using. 5. Broil or grill chicken 10 to 15 minutes, until it is cooked through but still tender; turn occasionally.
- Step 5
Wash and break up frisee and bok choy; wash, stem and slice mushrooms.
- Step 6
Add vinegar to the remaining marinade and place in skillet with frisee, bok choy and mushrooms. Cook quickly, just a couple of minutes, until greens are wilted.
- Step 7
Serve the chicken on a bed of the greens and mushrooms.
Private Notes
Comments
The chicken and bok choy were tasty, but the frisee made the dish bitter. I will use only bok choy next time, and double the marinade to make more sauce for the greens.
Delicious! I used chicken thighs and spinach as substitutions. I wasn’t sure about cinnamon and cumin together and I really enjoyed the flavor!
This was delicious. I cooked the chicken on a grill pan on the stove. I upped the frisée by about double, and cooked the greens and mushrooms in a large skillet while I was finishing grilling the chicken. I added a quarter teaspoon of sesame oil to the marinade and about two tablespoons of water to the greens, covering the pan for the first couple of minutes before uncovering and boiling it almost dry. The addition of cumin and cinnamon gives the dish a sort of Mongolian/Taiwanese flavor.
The chicken and bok choy were tasty, but the frisee made the dish bitter. I will use only bok choy next time, and double the marinade to make more sauce for the greens.