Next time, instead of ordering Chinese food the next time you want to eat flavorful Asian food, use a grill pan to quickly cook chicken breasts, crispy peppers and bok choy. Chinese-American takeaways tend to be very high in sodium and fat, which makes them highly inflamed. You can make it better at home with clean, fresh and nutritious ingredients.
Serve: 4
Cooking time: 25 minutes
You will need
- 3 tbsp rapeseed oil
- 1 teaspoon of Chinese five-spice powder
- 4 5 ounces of skinless, boneless chicken breast half
- 4 bok choy (a total of about 1 pound)
- 2 red peppers, halve and sow
- 8 green onions, trimming
- 2 tablespoons of rice vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup of peas pods
- Sesame (optional)
How to make
- Stir 1 tablespoon together in a small bowl. Of oil and five-spice powder.
- Oil chicken, bok choy, peppers and onions.
- Using the grill plan, cover the chicken and peppers and grill them once for about 10 minutes at medium or until the chicken is complete (165 ° F) and the peppers are charred. Grill the bok choy and onions for 2-4 minutes or until slightly charred and turn once.
- Transfer the chicken and vegetables to a chopping board. Cover the chicken and keep it warm. Cut the vegetables into bite-sized pieces.
- For coleslaw, mix the remaining 2 tablespoons together in a bowl with a whisk. Canola oil, vinegar, salt, peppercorn. Add grilled vegetables and peas pods. Throw to combine. Serve chicken with coleslaw. Sprinkle with sesame seeds as needed.
Per serving: 307 calories, 14 g fat (2 g saturated fat), 307 mg sodium, 5 g sugar, 4 g fiber, 35 g protein
For healthier diet news, Sign up for our newsletter!
Instead, eat this!Editor
Inspired by New York Times Best-selling book series, Instead, eat this! Is a brand of a team of award-winning journalists and board-certified professionals, doctors, nutritionists, chefs, personal trainers and nutritionists, including food, nutrition, diet, weight loss, health and health.read more
