Chicken and Mushroom Skewers with Braised Bok Choy

Chicken and mushroom skewers are enhanced by a savory, sugar-free teriyaki marinade. A simple side dish of garlicky braised bok choy rounds out the meal.
Chicken and mushroom skewers with bok choy

*Chicken and mushroom skewers Sauteed baby bok choy with garlic Iced genmaicha tea*

Makes 4 servings

1.5 lbs boneless, skinless chicken thighs
8 oz crimini mushrooms
2 tbsp reduced sodium soy sauce
1 tbsp unseasoned rice vinegar
1-1/2 tbsp olive oil
1/2 tbsp sesame oil
2 cloves garlic, crushed
1 tbsp ginger, minced
Pinch of red pepper flakes

1 bunch baby bok choy
2 cloves garlic, sliced
Olive oil, salt and pepper

In Advance: Make teriyaki marinade and marinate chicken and mushrooms for at least 1 hour and up to 12 hours.

  1. In a large bowl, mix together soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger and red pepper flakes.
  2. Cut chicken into 1 to 1-1/2 inch cubes. Mix chicken and mushrooms with marinade to coat. Refrigerate for 1-12 hours.

Preparation:

  1. Heat grill to 400 degrees.
  2. Meanwhile, thread chicken and mushrooms onto skewers.
  3. Cut baby bok choy into halves or quarters if large. Rinse thoroughly with water.
  4. Grill chicken mushroom kabobs for about 18 minutes total, rotating the kabobs every 3 minutes.
  5. While the kabobs cook, heat a drizzle of olive oil in a large frying pan over medium high heat. Add chopped garlic and sautee for about a minute until softened but not brown. Add baby bok choy along with 1/4 cup water and cover. Turn heat down to low and simmer for about 8 minutes or until tender, stirring occasionally and adding additional water if needed.

Note - if two people are preparing this meal, it works well for one person to grill the kabobs while the other prepares the bok choy.

Time Savers:

  • Use pre-minced ginger, such as Ginger People Minced Ginger
  • Mix a double batch of marinade and keep the remainder frozen for later use.

Donna Whitlock

Donna Whitlock