Vietnamese Garlic Ginger Chicken with Bok Choy and Steamed Rice

Step 1: Prepare the rice

In a medium saucepan, bring 1.5 cups of water to a boil. Add the 1.5 cups of uncooked long-grain white rice, cover, and reduce heat to low. Simmer for 15-20 minutes until rice is tender.

• 1.5 cups uncooked long-grain white rice
• 1.5 cups water

Step 2: Sauté the aromatics

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the 5 cloves of minced garlic and 2 tablespoons of grated fresh ginger. Sauté for 1-2 minutes until fragrant.

• 1 tablespoon sesame oil
• 5 cloves garlic (minced)
• 2 tablespoons fresh ginger (grated)

Step 3: Cook the chicken

To the skillet with the garlic and ginger, add the 1.5 pounds of chopped chicken thighs. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through.

• 1.5 pounds boneless, skinless chicken thighs (cut into 1-inch pieces)

Step 4: Add the vegetables

Stir in the 4 cups of chopped bok choy and the 2 chopped scallions. Cook for 2-3 minutes until the bok choy is wilted.

• 4 cups bok choy (chopped)
• 2 scallions (chopped)

Step 5: Finish the dish

Add the 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of ground black pepper. Toss everything together and cook for 1 minute more.

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon ground black pepper

Step 6: Serve

Serve the Vietnamese Garlic Ginger Chicken with Bok Choy over the steamed white rice.