Sesame Chicken and Bok Choy Zucchini Noodle Bowl with Sriracha
Try this Sesame Chicken and Bok Choy Zucchini Noodle Bowl with Sriracha recipe
Try this Sesame Chicken and Bok Choy Zucchini Noodle Bowl with Sriracha recipe
- salt and pepper to taste
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 tablespoon sesame oil
- 3 scallions
- 1 garlic clove
- 2 teaspoons honey
- for the rest:
- for the chicken and marinade:
- 1/4 teaspoon sriracha or pinch of red pepper flakes
- 1 garlic clove finely minced
- 2 teaspoons rice vinegar
- 1 boneless chicken breast sliced into thin strips
- 2 medium zucchinis
- 1/2 †piece of ginger
- 1 bunch of bok choy
- 1 teaspoon white sesame seeds to garnish
- Carbohydrate 24.797800020552 g
- Cholesterol 68.44 mg
- Fat 8.74030000635829 g
- Fiber 6.73656253410674 g
- Protein 36.7014937622252 g
- Saturated Fat 1.43908000089353 g
- Serving Size 1 1 Serving (606g)
- Sodium 152.671536488449 mg
- Sugar 18.0612374864453 g
- Trans Fat 1.02294500071039 g
- Calories 306 calories
Step-by-step
- Whisk together all the ingredients for the teriyaki sauce. Add the chicken strips to a zip-tight plastic bag and pour in the marinade. Shake the bag to toss and place in the refrigerator for at least 15 minutes.
- While the chicken marinates, spiralize the zucchinis using Blade D, mince the ginger and garlic and dice the scallions, separating the white and green parts. Also, chop the ends off of the bok choy and discard.
- Once chicken is done marinating, heat a large skillet over medium-high heat and then add in the chicken with marinade and white parts of the scallions and season with salt and pepper. Once cooked, transfer to a plate and then rinse the skillet under cold water until cool. Put the skillet back over medium heat and add in the sesame oil. Once oil heats, add in the ginger, garlic and let cook for 10 seconds or unil fragrant. Then, add in the bok choy. Season with salt, pepper, cover and cook for 5 minutes or until bok choy is wilted and cooked through, slightly seared and brown. Transfer the bok choy to a plate and immediately add in the zucchini noodles, cooking for 3-5 minutes or until al dente. Once noodles are cooked, toss in the chicken with juices and toss for another minute to heat up the chicken.
- Divide the chicken and zucchini noodles into bowls and top with bok choy. Garnish with sesame seeds and green parts of the scallions.
Balancing moisture content while adjusting quantities is the primary constraint when preparing water-dense vegetables like zucchini and bok choy for multiple servings. Multiplying this formulation requires careful management of pan capacity to prevent steaming instead of searing. Handling large batches without commercial equipment demands tactical sequencing in standard home cookware. Careful adjustments ensure the structural integrity of every component remains intact regardless of scale.
- Double the marinade ingredients proportionally while maintaining the exact fifteen-minute minimum resting window for the sliced chicken breast.
- Avoid overcrowding the skillet by cooking the zucchini noodles in separate batches for three to five minutes until they reach an al dente bite.
- Substitute a standard box grater or mandoline with a julienne attachment if a dedicated spiralizer is unavailable in the kitchen.
- Cook the bok choy covered for five minutes until the leaves wilt and the base develops a browned sear before combining elements.
Properly managing thermal output prevents the vegetables from releasing excess water into the pan during final assembly. Preserving textural contrast between the tender poultry and crisp greens relies on maintaining high heat during the brief sauté phases.
