Sesame Chicken with Bok Choy

The recipe calls for Thai red curry paste, a wonderfully tangy ingredient sold with the Asian ingredients in the supermarket. If you can’t find it, substitute curry powder for a different flavor. I like to serve this with rice noodles or cellophane noodles on the side.

• 1 Tbs. olive oil
• 4 cups chopped bok choy (stems and leaves)
• 1 medium red bell pepper, seeded and sliced into thin strips
• 4 boneless, skinless chicken breast halves
• Table salt and freshly ground black pepper to taste
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup sake (rice wine)
• 1 Tbs. toasted sesame oil
• 1 Tbs. peeled and minced fresh ginger
• 1 tsp. red curry paste
• 1/4 cup chopped fresh cilantro

Heat the oil in a large skillet over medium-high heat. Add the bok choy and bell pepper and cook, stirring, for 2 minutes. Remove the vegetables from the pan and set aside.


Season both sides of the chicken with salt and pepper and add to the hot pan. Cook until golden brown, about 2 minutes per side.


In a small bowl, whisk together the broth, sake, sesame oil, ginger, and curry paste, pour over the chicken, and bring to a simmer. Return the vegetables to the pan, partially cover, and simmer until the chicken is cooked through, 2 to 4 minutes. Remove from the heat, top with the cilantro, and serve.