Name: Ginger Chicken With Baby Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1/2 cup white rice, dry; 1/2 cup carrots, chopped; 1/4 cup onion, chopped; 4 heads of baby bok choy (about 1 cup shredded); 6 ounces boneless chicken breast, cut in half; 1 tablespoon reduced sodium soy sauce; 2 cloves of garlic; 1/2 tablespoon ginger paste; 1 tablespoon honey; 1/4 teaspoon black pepper; 1 tablespoon sesame oil

(24 ratings)

Total Time: 45 min

Prep Time: 15 min

Cook Time: 30 min

Servings: 2

Nutrition Highlights (per serving)

410 calories

10g fat

55g carbs

25g protein

Show Nutrition Label

Nutrition Facts
Servings: 2
Amount per serving
Calories	410
% Daily Value*
Total Fat 10g	13%
Saturated Fat 2g	10%
Cholesterol 53mg	18%
Sodium 363mg	16%
Total Carbohydrate 55g	20%
Dietary Fiber 3g	11%
Total Sugars 12g
Includes 8g Added Sugars	16%
Protein 25g
Vitamin D 0mcg	0%
Calcium 78mg	6%
Iron 3mg	17%
Potassium 494mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Ginger has been used in cooking and for medicinal purposes for centuries, shown to have many potential health benefits, including decreasing inflammation and helping with nausea and indigestion. People with chronic kidney disease do often experience nausea because of the buildup of waste products in the blood. In addition to those benefits, ginger adds a zesty but warm flavor to any dish.

The ginger sauce in this recipe is served with white rice, bok choy, and a modest portion of chicken to make a well-rounded meal.

Ingredients

1/2 cup white rice, dry
1/2 cup carrots, chopped
1/4 cup onion, chopped
4 heads of baby bok choy (about 1 cup shredded)
6 ounces boneless chicken breast, cut in half
1 tablespoon reduced sodium soy sauce
2 cloves of garlic
1/2 tablespoon ginger paste
1 tablespoon honey
1/4 teaspoon black pepper
1 tablespoon sesame oil

Preparation

Preheat oven to 350F. Once preheated, bake chicken at 350F for about 16 minutes.
Cook rice according to package directions, omitting any butter or salt.
Chop your carrots and onion.
Spray a pan with oil and saute onion and carrots until they start to soften. When rice is done cooking, add carrots and onion to the rice and mix well.
Combine all sauce ingredients in a small blender. Blend and set aside.
Add bok choy into a large pan with a few tablespoons of water. Turn heat on high. Cover with a lid and steam bok choy for about 3 minutes, until it starts to turn bright green.
Pour half of your sauce into the rice and mix well. Drizzle the other half over the chicken.