Garlic-Ginger Chicken Lo Mein with Bok Choy

Craving Chinese, but hate the grease of take-out? Or love the grease, but hate your thighs? This is an absurdly easy noodle dish that packs a punch without ruining the diet. The majority of the flavor comes from tossing the cooked chicken in the simple Asian dressing. Stir-fried bok choy adds color and extra flavor to the noodles, which only take 3-5 minutes to boil. Enjoy this dish hot or cold, or skip the noodles and serve the chicken over salad.

Garlic-Ginger Chicken Lo Mein

Ingredients:
1 tbs peanut oil
2 lbs boneless, skinless chicken breast
3 tbs tamari
4 cloves garlic, minced
1 tbs minced gingerroot
1 tbs rice vinegar
1 tbs brown sugar
2 tbs chili-infused oil (olive oil, if you are sensitive to heat)
1/2 tbs sesame oil
1/4 tsp cumin
12oz box lo main noodles
fresh cilantro to garnish

Directions:
Heat peanut oil in a large skillet over med-high heat. Cook the chicken breasts for 5 minutes on each side, then reduce heat to med-low and cover. Allow chicken to cook, covered, for 20 minutes or until internal temperature is 165 degrees F.

Meanwhile, whisk together the remaining ingredients except noodles and cilantro. When chicken is done cooking, remove from heat and allow to rest 5 minutes. Slice chicken into strips and toss with the dressing. While the chicken strips rest in the dressing, prepare noodles according to package directions.

If desired, combine the noodles with stir-fried bok choy (recipe below). Serve chicken over a bed of noodles and topped with additional dressing. Garnish with cilantro. Makes 4 servings.

Garlic Bok Choy

Ingredients:
2 tbs peanut oil
4 cloves garlic, minced
1 head bok choy, washed, stems cut into 1/2" slices and leaves sliced to 1"
1/2 c chicken or vegetable stock, or water
1/4 tsp sea salt, or to taste
1/4 tsp cracked black pepper

Directions:
Heat the peanut oil in a large skillet or wok over medium heat. Sauté the garlic for one minute, then add the bok choy and stock. Stir-fry until the box choy is wilted and bright green. Season with salt and pepper and serve. Makes 4 side dish servings.

Baked Sweet Potato Fries with Creamy Garlic Dipping Sauce

Here is one of my favorite side dishes. I created them after having a deep-fried version at the local Renaissance Festival. Instead of breaded and fried, these "fries" are baked. They are good with or without the creamy garlic dip. A Thai peanut sauce would go well with these for someone of the vegan persuasion.

The dipping sauce is a tart, cool contrast to the sweet potato. My original recipe used sour cream as a base, but this last time I subbed in plain yogurt in an effort to cut down on the calories. Honestly, I couldn't tell the difference; hence the final recipe is made with non-fat plain yogurt. This sauce is also very good on fish and chicken. I've dipped both proteins in it before baking with rave reviews.

Baked Sweet Potato Fries

Ingredients:

2 medium-sized sweet potatoes

1 tbp rice (or white) vinegar

2 tbs light olive oil

1 tsp fresh thyme, very finely minced

1 tsp fresh basil, very finely minced

2 tsp fresh parsley, very finely minced

1 tsp cumin

salt/pepper to taste

Directions:

Preheat oven to 400 degrees.

Slice potatoes into strips about 1/4" around. In a large bowl whisk oil, herbs, and cumin together. Toss potato strips with oil mixture until thoroughly coated.

Arrange evenly on baking sheet, not touching. Bake 15 minutes, flip, and bake another 18-20 minutes (or under caramel brown and crisp on the outside).

Remove from the oven and salt/pepper to taste. Makes 6 servings.

Creamy Garlic Dipping Sauce

Ingredients:

1 c low fat plain yogurt

3 tbs mayo

1 tbs horseradish

1 tbs balsamic vinegar

2 tbs light or extra virgin olive oil

2 clove garlic, very finely minced

3 tbs parsley, very finely minced

salt/pepper to taste

Directions:

Whisk together all ingredients until well-combined. Refrigerate at least an hour before serving. Serve chilled. Makes 1 1/2 cups.