Ginger Thai Spice Chicken with Bok Choy Salad &
Umeboshi-Sesame Vinaigrette

Ginger Thai Spice Chicken with Bok Choy Salad & <BR>Umeboshi-Sesame Vinaigrette

Another cold leftover chicken lunch. So easy. So good!

I work all week at my “other job” so on Mondays when I cook for my clients I always make enough for easy grab-n-go options in my own fridge too.

This plate took about 3 minutes to throw together, and packs so much flavor into each bite.

For the Chicken:

Mix all marinade ingredients together in a large mixing bowl, add the chicken thighs and use your hands to coat the chicken well and evenly. Cover with plastic wrap or a plate on top and let marinate in fridge 4 hours up to overnight.

Bake chicken thighs in a 400F degree oven for 30 minutes or until well cooked throughout, basting a couple times with the juices toward end of cooking. Enjoy it hot from the oven, and look forward to some excellent leftovers.

For the Salad (enough for 1 hungry woman’s lunch):

  • 2-3 large leaves bok choy, white and green parts – thinly sliced
  • a handful of baby sweet bell peppers – seeded and thinly sliced
  • 1 small cucumber – seeded and thinly sliced

Bok choy is really tasty when prepared raw, it has a nice little zing and delicious crunch. A member of the cruciferous variety, it’s high in vitamin K, a good source of vitamin C and vitamin A, provides a decent dose of folate, calcium, vitamin B6, manganese and even some iron to boot.

For the dressing:

I don’t measure these, I just sprinkle them in, but here is my best guess:

Note – umeboshi vinegar is very salty which is why there is no extra salt in this recipe.

Put the veggies in a mixing bowl, add dressing ingredients, toss well with tongs, taste and adjust seasonings to your liking.

 



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