|Preparation Time||15 Minutes|
|Cook Time||15 Minutes|
|Total Time||30 Minutes|
|Main Ingredient||Chicken; Bok Choy|
|Type||Appetizer; Main Dish|
|Cook Method||Boiling; Sautï¿½ing|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein; High Fiber|
1/3 cup reduced-sodium soy sauce
1/3 cup rice vinegar
2 garlic cloves, sliced
1 bay leaf
1 teaspoon olive oil
1/2 yellow onion, chopped
4 cups chicken stock or chicken broth
1 1/2 cups roasted or boiled chicken breast meat, skinned and shredded
1/2 cup uncooked whole-wheat couscous or 1 cup cooked brown rice
1/2 pound baby bok choy, halved lengthwise and sliced crosswise, 1/2-inch wide
2 green onions, including tender green tops, thinly sliced
Combine the soy sauce, vinegar, garlic clove, and bay leaf in a small saucepan over medium-high heat. Heat until just boiling. Remove from the heat and set aside.
Heat the olive oil over medium heat in a large saucepan. Add the yellow onion and green onions. Sautï¿½ for about 6 minutes, until lightly golden. Add the chicken stock and bring to a boil.
Add in the chicken and couscous. Pour in the soy sauce mixture. Return to a boil and then reduce the heat to medium. Let simmer for 2 minutes. Add the bok choy and let simmer for about 2 minutes. Remove the bay leaf.
Ladle into individual bowls, and garnish with the green onions.
Calories: 295 cal
Total fat: 6g
Saturated fat: 1g
Monounsaturated fat: 3g