Recipe courtesy of Sisterhood Member, Sara, of Cupcake Muffin.
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Ingredients
- olive oil cooking spray
- 1/4 cup creamy almond butter
- 2 tbsp creamy almond butter
- 1/4 cup low-sodium soy sauce
- 1/4 cup warm water
- 1 tbsp toasted sesame oil
- 1 tbsp packed dark brown sugar
- 1 tbsp Sriracha sauce
- 1 tbsp rice vinegar
- 1 tbsp freshly squeezed lime juice
- 1 large bok choy - trimmed, leaves separated and rinsed well
- 1/2 - 3/4 lb boneless, skinless chicken breasts - pounded thin and cut into 4 pieces
Ingredients
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Instructions
- Preheat oven to broil and place a rack 4 inches from the heat. Line a sheet pan with aluminum foil and spray with oil. Whisk together all of the almond butter, soy sauce, warm water, sesame oil, brown sugar, Sriracha, vinegar, and lime juice until smooth. Set aside 1/4 cup in a separate bowl for serving.
- Rub the bok choy and chicken with the remaining sauce to coat, and arrange in a single layer on the prepared pan. Broil about 4 minutes, then remove the bok choy to a serving plate and flip the chicken. Return the chicken to the oven for another 5 minutes or so, until cooked through. Keep a close eye throughout. Serve hot, with the reserved dipping sauce on the side.
Very good! One of my kids even liked it.?
Loved this one. Used 1.7 pounds of chicken and 4 baby bok choy with the amount of sauce in the recipe. We all loved it! My hubby thought it was perfect with Trader Joe’s Japanese Fried Rice if anyone happens to have that as a staple in their freezer like we do. 🙂
This looks wonderful! My husband can’t do nuts. Do you have a recommendation for substituting the almond butter, or do you think I could simply omit it?
Hi Moriah! You could try a nut-free butter like sunflower butter or tahini. The flavor will be slightly different, but it would still be delicious!
great idea! we love tahini — thank you!
You’re welcome! We look forward to hearing how you and your husband enjoy this, Moriah! 🙂