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!