MISO GINGER CHICKEN WITH BOK CHOY
Well, when it's 3 degrees out what better way to deal with it then to warm up with some soup!
10 ozs. chicken breast (skinless, boneless)
2 cups bok choy
1 garlic (clove, minced)
1 tbsp. ginger (peeled and grated)
1 tsp. maple syrup
1 tbsp. miso paste
1 tbsp. rice vinegar
2 tbsps. sesame oil
2 tbsps. sesame seeds
1) bring a pot of water to a boil. Reduce to a simmer, add chicken and cover. Let simmer until chicken is cooked through, about 15 minutes. Add bok choy about 2 to 3 minutes before the chicken is ready.
2) meanwhile, add the garlic, ginger, maple syrup, miso, vinegar and sesame oil in a small mason jar. Cover with a lid and shake before serving.
3) remove bok choy with a slotted spoon and transfer to plates. Then remove the chicken into a bowl and shred it using two forks. Transfer to plates. Drizzle the dressing overtop and enjoy!