Ok so clearly I had no good name for this recipe… it’s kind of a bunch of things mixed together… one of the more complex recipes I’ve posted but per some readers requests it’s a full meal, no need to pair it with anything else, although all components could be made separately with other dishes. The other reason I made the dish is that my husband loves Asian food-it’s his favorite cuisine but I don’t really cook it that often. Probably because it’s not my favorite (Italian food is, duh!)… but I do enjoy it and I think this dish is a homerun! One of the best things about this dish is made 3 of the 4 parts in advance on a Sunday and simply sautéed the greens Monday for dinner with plenty of leftovers to eat during the week. Meal prep on Sundays is definitely a lifesaver! Using the crockpot makes the meal prep even easier, I love setting it and forgetting it. (If you don’t have a crockpot you could cut out the broth and the water and uses the remaining sauces to stir fry it on the stovetop- if you try it this way let me know!) But the best thing about the crockpot besides being mindless is that it makes perfectly shredded chicken. I usually take it out and shred it once its cooked and then put it back in for about an hour to absorb more flavor and stay even more tender. I promise you- all the flavors in this meal are perfection!
Pickled Veggies
Ingredients:
2 cups chopped or shredded carrots
2 cups chopped cucumbers
1 chopped red onion
2 cups water
2 cups white vinegar
3 TBSP coconut sugar
1 tsp salt
Directions:
1. After veggies are chopped, combine all water, vinegar, sugar, and salt over medium heat, stir until sugar is dissolved
2. Stir in veggies and make sure they are all covered, stir for a few minutes and then transfer to Pyrex/Tubberware
3. Put a lid on the veggies and liquid and refrigerate overnight
Teriyaki Crockpot Chicken
Ingredients:
3-4 chicken breasts
1 cup chicken broth
1½ cups water
¼ cup honey
¼ cup tamari
¼ cup rice vinegar
1 garlic clove, minced
1 TBSP ground ginger
Directions:
1. Measure all ingredients directly into crockpot
2. Set time according to needs- if you’re going to be gone 8 hours at work, set it for 8 hours (low) if you are cooking this on a Sunday afternoon and want it to be ready for dinner- set for 4 hours on high) just make sure the chicken is thoroughly cooked
3. Once chicken is thoroughly cooked (no pink) shred it using two forks or stand mixer. I like to throw I back in the crockpot for a while to soak up more flavor once shredded
Serve or refrigerate (in ¼ cup liquid from crockpot) for later use.
Coconut Rice
Ingredients:
1 cup uncooked rice
1 can coconut milk
Water
Directions:
1. Following the cooking directions on the rice, use ½ the recommended water for 1 cup uncooked rice and use coconut milk as the remaining liquid
2. Cook according to directions or until rice is tender
3. Mix in remaining coconut milk before rice cools
4. Store or eat while warm
Asian Fried Bok Choy and Kale
Ingredients:
6 oz bok choy
10 oz kale
2 TBSP sesame oil
2 TBSP ground ginger
3 garlic cloves, minced
Directions:
1. Heat oil in wok or skillet, once warm add garlic, allow to slightly brown for 1-2 minutes, add ginger
2. Add boy choy and kale, mix around trying to equally coat veggies in garlic and ginger
3. Sauté 5-8 minutes or until greens are wilted to your liking
4. Serve warm
Teriyaki Chicken with Pickled Veggies and Sautéed Kale and Bok Choy on top of Coconut Rice
Assemble: (anything that was previously cooked can be microwaved or tossed into greens pan if that’s the last thing you are making/only thing you are making fresh- that’s the way I did it)
1. Plate coconut rice
2. Top with greens
3. Add chicken
4. Top with pickled veggies
5. Garnish with roasted cashews or peanuts for extra crunch
