Spicy Asian Lemon Chicken with Bok Choy (Vegan)

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All Photos © Christine Elise McCarthy 2014

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Very easy!  Very yummy!  Very healthy!  Very vegan!  No downside at all!

I have a lemon tree in my yard & I love lemony recipes – so – expect more stuff featuring these fragrant, clean & flavorful fruits!


Spicy Asian Lemon Chicken with Bok Choy (Vegan)

Serves 2 with rice or noodles


Cooked rice or noodles for two

5 heads bok choy – ends cut off & washed

9 oz vegan chicken

Zest & juice of 1 lemon (at least 3 TBS lemon juice)

1 tsp ground coriander

1-3 tsp crushed red pepper (spice to your tolerance level)

Pinch of salt

1 TBS olive oil

1 cup vegetable stock

1 TBS sesame oil

1-3 tsp sriracha (to suit your heat tolerance)

4 garlic cloves – minced

2 tsp soy sauce

1 TBS cornstarch dissolved (whisked) into 1/4 cup warm water






Cook your rice or noodles.

Toss the chicken with the lemon zest, coriander, crushed red pepper & salt.  Set aside.

Over med-high, heat the olive oil & brown the faux chicken.  Feel free to cube it up in the pan – or leave it in strips.  When browned a bit – put it on a plate & set aside.

Add the stock to the pan & bring to a boil.  Lower heat a bit & add the bok choy.  Steam for about 3-4 minutes & put it on the plate with the chicken.

Return the stock to a boil.  Add the sesame oil, garlic, soy sauce & sriracha.  Then add the cornstarch dissolved in water.  Boil until it thickens – a few minutes.  Lower heat to lowest setting or turn it off.

Now – plate it up layering some rice then bok choy & then chicken & then generously douse the contents of each plate with the lemon glaze.

Serve with lemon wedges – or not.  Your call.  ENJOY!




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