For dinner tonight, you can enjoy a healthy and tasty Chicken, Bok Choy, and Rice Casserole. Then for dessert, make yourself some Pistachio and Apricot Biscotti.
Chicken, Bok Choy, and Rice Casserole — serves 4-6
Rice
- 2 c. brown rice
- 3 c. boiling water
- 1 tbsp. olive oil
- 1 tsp. kosher salt
Casserole
- 3 tbsp. olive oil, divided
- 9 sm. heads baby bok choy (just over 1 lb), halved lengthwise
- 1 1/2 lb. boneless skinless chicken breasts, cut into thin filets
- Salt and Pepper
- 2 c. chicken broth
- 3 tbsp. tamari or soy sauce
- 2 tbsp. corn starch
- 1 tsp. honey
- 3 cloves garlic, minced
- 1-2 tbsp. sesame seeds
- 1/4 c. thinly sliced scallions
Directions
- Preheat oven to 375 degrees. Combine rice, water, salt and olive oil in a 9×13 inch baking dish. Cover with foil and bake 1 hour. Remove foil and fluff rice with fork.
- In a large nonstick skillet, heat 2 tbsp. of the olive oil over medium-high heat. When shimmering, add bok choy, cut side down, fitting as many as possible. When browned (or about 3 minutes), flip and brown on second side.
- Transfer bok choy to top cooked brown rice in an even layer.
- Reduce heat to medium. In now-empty pan, add remaining 1 tbsp. oil. Salt and pepper chicken on both sides and arrange in pan. Cook until browned and flip. Cook until browned and just cooked through. Arrange chicken on top of bok choy.
- While chicken cooks, whisk chicken broth, tamari, cornstarch and honey in a small mixing bowl until combined
- Add garlic to pan and saute about 30 seconds, stirring constantly, until fragrant and light brown. Stir sauce to make sure cornstarch hasn’t settled to the bottom and add to garlic in pan. Let cook, whisking frequently and scraping pan bottom until sauce has thickened. Pour over chicken in pan. Serve.
Pistachio & Apricot Biscotti — makes 3 dozen
- 2 1/4 c. all purpose flour
- 1 c. sugar
- 2 tsp. lemon zest
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. unsalted (shelled) pistachios
- 1/2 c. chopped dried apricots
- 2 eggs
- 1 egg yolk
- 1 egg white
- 1 tbsp. lemon juice
- 1 tsp. vanilla
Directions
- Preheat oven to 325 degrees.
- Whisk flour, sugar, lemon zest, baking powder and salt in a large bowl.
- Stir in pistachios and apricots.
- Whisk eggs, yolk, lemon juice and vanilla in a small bowl.
- Slowly pour egg mixture into dry ingredients and mix until just blended. Mixture will be dry.
- With clean hands, knead and shape the dough in the bowl, creating a cohesive round ball. On a greased cookie sheet (or one lined with silpat or parchment paper), shape dough into two logs (2 inches high, 4 inches wide, 16 inches long).
- Add 1 tbsp. water to remaining egg white and beat with a fork to blend. Brush mixture over logs before baking.
- Bake for 40 minutes. Remove and let cool 10 minutes, keeping oven temp at 325 degrees.
- Slice into 1 inch cookies and return to pan, laying on their sides.
- Bake for 10-15 minutes or until starting to turn golden brown.
- Cool completely on wire rack.
You can also find these recipes in our May “Summer Style” issue.
