Ester and I were talking this weekend about bok choy. She bought some bok choy to transplant in our garden. I wasn't really sure what it tasted like, so she made this recipe for me to try out bok choy. I found that I really enjoyed the bok choy and it's celery like texture. This Asian salad was flavorful and crisp.
3 skinless boneless chicken breast halves
5 fresh Cilantro sprigs plus 1/3 cup chopped cilantro
1 Whole green onion plus 2 green onions, chopped
1 8-ounce package sugar snap peas
3 baby bok choy, thinly sliced crosswise
1 cucumber, quartered lengthwise, thinly sliced
1 red jalapeno chile, thinly sliced
1/4 cup Sweetened Lime Juice
2 1/2 tbsp rice vinegar
2 1/2tbsp vegetable oil
1 tbsp minced peeled fresh ginger
Fill medium skillet with salted water. Bring to a boil. Add chicken breasts, cilantro sprigs and green onion. Reduce heat and cook about 20 minutes until chicken is throughly cooked. Remove chicken with tongs. Then add sugar snap peas and bok choy to water and cook for 1 minute.
Drain and rinse snap peas and bok choy under cold water. Shed chicken and mix with chopped cilantro, chopped green onions, snap peas, cucumber, and red chile in large bowl.
Whisk lime juice, vinegar, oil, and ginger in small bowl. Add the dressing to salad and toss to coat. Season with salt and pepper to taste.
We served it with rice on the side.