Chicken & Bok Choy in Satay Sauce

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This is a great way to use up your bok choy.

Chicken & Bok Choy in Satay Sauce

1 tablespoon oil
1/4-1/2 teaspoon red pepper flakes
12 ounces chicken tenders, cut in 1/2 or smaller
1 bunch bok choy (about 1 1/2 pounds), chopped (keep the stems and tops separate)
1/2 small onion finely chopped or substitute green onions
2-3 garlic scapes, chopped if you happen to have them
1 can (14 ounces) reduced fat or regular coconut milk
1/2 cup crunchy peanut butter
1 tablespoon soy sauce
1 tablespoon palm sugar (or light brown sugar)
1/4 cup cilantro, chopped roughly
1/4 cup chopped roasted salted peanuts

Heat the oil in a large skilled or wok. Add the red pepper flakes and cook 20 seconds until sizzling. Add the chicken and brown on all sides. Remove the chicken. Add the bok choy stems and onions (and garlic scapes if using) to the pan and cook for 10 minutes or until the bok choy is tender crisp. Add the chopped bok choy leaves, browned chicken, coconut milk, peanut butter, soy sauce and sugar. Cook for another 5 minutes or until the sauce begins to thicken a bit. Remove from heat and top with cilantro and chopped peanuts. Taste for seasoning.

Serve over brown rice. Jasmine or Basmati are both good with this dish.

Adapted from 366 Healthful Ways to Cook Leafy Greens and allrecipes.com

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