Pineapple Chicken with Bok Choy

You can never have too many main course recipes, so give Pineapple Chicken with Bok Choy a try. This recipe serves 3 and costs $2.28 per serving. One portion of this dish contains around 34g of protein, 4g of fat, and a total of 252 calories. 27 people found this recipe to be delicious and satisfying. This recipe from The Lean Green Bean requires baby bok choy, onion, garlic, and chicken breasts. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Overall, this recipe earns an awesome spoonacular score of 92%. If you like this recipe, you might also like recipes such as Pineapple cashew bok choy, Bok Choy And Pineapple Slaw, and Bok Choy and Pineapple Salad with Peanut Dressing.

Servings: 3

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 heads of baby bok choy, chopped

1 bell pepper, diced

black pepper, to taste

1 pound chicken breasts, cubed

2 teaspoons grated fresh ginger

2 cloves garlic, minced

¼ cup onion, diced

1 tsp paprika

1 cup fresh pineapple, chopped

1-2 teaspoons Sriracha, optional

1 Tablespoon low sodium teriyaki sauce

¼ cup water

Equipment:

food processor

blender

frying pan

Cooking instruction summary:

In a large pan, saute the chicken, garlic, onion and spices for 5-7 minutes over medium-high heat.While chicken is cooking, combine the pineapple, ginger, teriyaki sauce, water and sriracha in a blender or food processor and process until smooth. Taste and add more ginger or sriracha if desired.Add the peppers, bok choy and half the sauce to the pan and cook until chicken is cooked through.Serve with rice, quinoa or sweet potato noodles and remaining sauce on the side.

 

Step by step:


1. In a large pan, saute the chicken, garlic, onion and spices for 5-7 minutes over medium-high heat.While chicken is cooking, combine the pineapple, ginger, teriyaki sauce, water and sriracha in a blender or food processor and process until smooth. Taste and add more ginger or sriracha if desired.

2. Add the peppers, bok choy and half the sauce to the pan and cook until chicken is cooked through.

3. Serve with rice, quinoa or sweet potato noodles and remaining sauce on the side.


Nutrition Information:

Quickview
252k Calories
34g Protein
4g Total Fat
17g Carbs
41% Health Score
Limit These
Calories
252k
13%

Fat
4g
7%

  Saturated Fat
0.92g
6%

Carbohydrates
17g
6%

  Sugar
11g
13%

Cholesterol
96mg
32%

Sodium
448mg
20%

Get Enough Of These
Protein
34g
69%

Vitamin C
176mg
214%

Vitamin B3
17mg
87%

Vitamin A
4061IU
81%

Vitamin B6
1mg
80%

Selenium
49µg
70%

Phosphorus
370mg
37%

Manganese
0.73mg
36%

Vitamin B5
2mg
27%

Potassium
926mg
26%

Folate
72µg
18%

Vitamin B2
0.29mg
17%

Magnesium
67mg
17%

Vitamin E
2mg
16%

Fiber
3g
15%

Vitamin B1
0.22mg
14%

Zinc
1mg
9%

Iron
1mg
9%

Copper
0.15mg
8%

Vitamin K
7µg
7%

Vitamin B12
0.3µg
5%

Calcium
34mg
3%

Vitamin D
0.15µg
1%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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