Lo Pan Chicken

I've catered to the masses for weeks now.... nothing "weird"... stuff "we" like... blah blah. Yeah, well if I have to make one more pan of sloppy joe's this month:

So I poked around the fridge and pantry, to see what inspired me....Asian. Dug up a couple of recipes to "follow": thai chicken with grilled bok choy and rice. I'm going to make sauce, dressing, and marinade at one time- using many of the same ingredients.

Thai Chicken
1 cup peanuts (can subs 1/2 pb)
1/2 can coconut milk
3 TBSP apple cider vinegar
2 TBSP tamarind paste (optional) (from previous chicken satay)
2 TBSP honey
1 tsp garlic powder (or 2 cloves)
2 tsp ground ginger (fresh if you've got it)
Whir up until smooth. Set aside.

 Grilled bok choy recipe

2 TBSP ground mustard
2 TBSP soy sauce
1 TBSP vinegar (I used rice)
1 TBSP honey
a couple dashes of sesame oil

 Set aside, allowing flavors to meld.

 Marinade for chicken:
1/2 can coconut milk
2 TBSP soy sauce
2 TBSP tamarind paste (optional)
2 TBSP honey
1 tsp ground ginger
1 tsp ground garlic powder
1 tsp white pepper
1/2 bundle of cilantro, clipped/chopped

 Fish sauce?? Yes.... fish sauce. Don't smell the bottle, trust me on this. Fish sauce is optional.
2 tsp fish sauce
juice of one lime

 Mix together and pour over chicken - I used nearly a full bag of frozen chicken breasts. Set aside to marinate, 3-4 hours.

Take a little time for yourself

Get rice ready to microwave.

2 C rice

1 can coconut milk

2 C chicken broth

1/2 C water (or more broth if box was full when you poured the 2 Cups)

1/3 bag frozen peas/carrots

 Micro at 100% for 5 mins, then on 50% for 18 mins.

Grill outside or use stovetop grill pan. Either way, get it screamin' hot.

While pan is heating, start the bok choy:
4 heads baby bok choy
1 carrot
1/2+/- edamame
handful bean sprouts (optional)

 Slice heads in half, shred, or use peeler to create thin strips of carrot

 Drizzle olive and a dash of sesame oil into grill pan, add bok choy

While that is cooking, layer the marinated chicken in a skillet on a medium heat. Once cooked, cover and turn heat down to low. Sprinkle with fresh cilantro and smear with thai sauce from first step.

Layer the grilled bok choy with the shredded carrot, edamame, and some bean sprouts(optional). Drizzle with dressing:

Serve with rice:

Hey kids.... dinner is ready....

I added a dab of HOT chinese garlic chili sauce... 

It's a harmony of flavors... you like Chinese/Japanese/Thai.....

One kid scraped sauce off chicken and doused with teriyaki sauce and only ate chicken and rice. One kid only ate the rice, one tried it all but only said the chicken was good. 

I need more adults in my life...