Asian Glazed Chicken, Bok Choy, and Asparagus

Sweet Pea Living | Asian Glazed Chicken, Bok Choy, and Asparagus | Paleo | Whole30 | Low Carb

As many of you know, a few weeks ago I made a recipe using fennel for the first time. It might sound odd, but it thrilled me to cook with this unfamiliar ingredient and create a new and fun recipe for the blog. Since then, I have been inspired to experiment with other tastes, textures and vegetables that I’m not comfortable with. So what had to be next on my list? Bok Choy, of course!

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Unfortunately, I have never had the opportunity to try this tasty Chinese cabbage before. I wanted to get this recipe just right, so I spent hours researching, tasting, and pacing the aisles of our grocery store’s produce section (to my husband’s chagrin—sorry, honey!) in order to piece together the perfect flavors and textures for this recipe. But, never fear! These Asian Glazed Chicken Thighs with Bok Choy and Asparagus are sweet, sour, and so tasty!

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I used baby bok choy in this recipe because the bulbs seemed easy to handle and cut. As someone who is inexperienced with using this vegetable, I wanted to keep things small and simple for my first try. If you need some guidance cutting baby bok choy, I recommend watching this short video on how chop it properly.

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In order to create the Asian glaze for this dish, I used some basic staples that we always have on hand in our house. Most of you are probably familiar with chicken stock and ginger, but have you used coconut sugar, rice vinegar, coconut aminos, or sesame oil in your kitchen yet? Possibly not. I use these ingredients regularly because they are Whole30 and Paleo approved; but also because they are tasty alternatives to store-bought sauces that can be loaded with extra sugar, sodium and corn syrup. Yuck!

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If you haven’t noticed yet, I often create recipes using chicken thighs. This is because they are a cheap, well-portioned and tasty protein for our weekly meals. Whenever I make a recipe using chicken thighs, I prefer to brown the skins of the thighs using my stove top before placing them in the oven to bake. I find that using this dual-method of cooking helps keep the chicken crispy on the outside, while still juicy and tender on the inside.

Sweet Pea Living | Asian Glazed Chicken, Bok Choy, and Asparagus | Paleo | Whole30 | Low Carb

Alright, you’ve probably heard enough by now. The tantalizing flavors of ginger, sesame, garlic, and steamy vegetables are waiting for you! When you make this recipe, take a picture and tag Sweet Pea Living on Facebook and Instagram. I can’t wait to see how this recipe turns out for you and your family! Enjoy!

Asian Glazed Chicken Thighs with Bok Choy and Asparagus


AuthorSweet Pea LivingDifficultyBeginner

Yields6 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

INGREDIENTS
 1 tbsp extra virgin olive oil (EVOO)
 1 tbsp garlic, minced
 1 tsp garlic salt
 1 tsp cumin, dried
 8 chicken thighs, bone in and skin on
 1 lb baby bok choy (3 heads), trimmed and chopped
 ½ asparagus, chopped into bite-sized pieces
 1 cup carrots, shredded
 1 shallot, diced
 1 tsp chili flakes
 1 tbsp sesame seeds
SAUCE INGREDIENTS
 ½ cup chicken stock
  cup rice vinegar
 ¼ cup coconut aminos
 2 tbsp ginger, grated
 2 tbsp coconut sugar (or brown sugar)
 2 tbsp sesame oil

INSTRUCTIONS
1

Preheat oven to 400 degrees.

2

Heat up EVOO in a large skillet over medium-high heat. Add garlic to pan and cook for about 2 minutes until fragrant.

3

Season the chicken liberally with garlic salt and cumin on all sides. Place chicken thighs in skillet with the skin-sides face down. Turn heat on high and cook until skins of the chicken are crispy, about 10 minutes.

4

Turn off heat from burner. Flip chicken thighs so that the skins are showing. Fill in the remaining area of the pan with bok choy. Place pan in oven, uncovered for 20 minutes.

5

Cut asparagus into bite-sized pieces and place in large bowl. Then add finely chopped carrots and shallot. Spice with red pepper flakes.

6

Mix sauce ingredients and set aside.

7

After 20 minutes, add vegetable mixture and sauce to pan. Return skillet to the oven for 10 minutes or until chicken is fully cooked.

8

Serve hot and enjoy!

Ingredients

INGREDIENTS
 1 tbsp extra virgin olive oil (EVOO)
 1 tbsp garlic, minced
 1 tsp garlic salt
 1 tsp cumin, dried
 8 chicken thighs, bone in and skin on
 1 lb baby bok choy (3 heads), trimmed and chopped
 ½ asparagus, chopped into bite-sized pieces
 1 cup carrots, shredded
 1 shallot, diced
 1 tsp chili flakes
 1 tbsp sesame seeds
SAUCE INGREDIENTS
 ½ cup chicken stock
  cup rice vinegar
 ¼ cup coconut aminos
 2 tbsp ginger, grated
 2 tbsp coconut sugar (or brown sugar)
 2 tbsp sesame oil

Directions

INSTRUCTIONS
1

Preheat oven to 400 degrees.

2

Heat up EVOO in a large skillet over medium-high heat. Add garlic to pan and cook for about 2 minutes until fragrant.

3

Season the chicken liberally with garlic salt and cumin on all sides. Place chicken thighs in skillet with the skin-sides face down. Turn heat on high and cook until skins of the chicken are crispy, about 10 minutes.

4

Turn off heat from burner. Flip chicken thighs so that the skins are showing. Fill in the remaining area of the pan with bok choy. Place pan in oven, uncovered for 20 minutes.

5

Cut asparagus into bite-sized pieces and place in large bowl. Then add finely chopped carrots and shallot. Spice with red pepper flakes.

6

Mix sauce ingredients and set aside.

7

After 20 minutes, add vegetable mixture and sauce to pan. Return skillet to the oven for 10 minutes or until chicken is fully cooked.

8

Serve hot and enjoy!

Asian Glazed Chicken, Bok Choy, and Asparagus

Asian Glazed Chicken, Bok Choy, and Asparagus (1)

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