Description: Bok choy is a cruciferous vegetable that’s loaded with vitamins A, C, and K, as well as folate and calcium. Unique to boc choy among its peers, interesting, is the bioavailability of its calcium (how much can actually be absorbed by the human body) A full 54% of boc choy’s calcium can be absorbed by the body. By way of comparison, the figurefor spinach is just 5% Its even higher than milk, which come in at 32%
Serving Size: 4
Time: 5 hrs
- About 1 1/2 pounds boneless, skinless chicken thighs (note: you can use bone-in thighs but will need to cook the chicken about 1 to 1 1/2 hours longer).
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1/2 teaspoon pepper
- 4 cloves garlic, minced
- 1 tablespoon canola oil
- 2 tablespoons packed brown sugar (divided)
- About 1 1/2 pounds bok choy (usually 2 smallish or 1 largish head)
- salt and pepper
- Season the chicken thighs with salt and pepper and arrange them in the bottom of a slow cooker. Combine the next five ingredients (through the canola oil) in a small bowl and add 1 tablespoon on the brown sugar; whisk until well blended. Pour the sauce over the chicken, cover and cook on low for about 4 hours.
- Meanwhile, wash and chop the bok choy (you will use all the green part and some of the sturdier white part -- discard the base as you would with celery). When the chicken is finished cooking, remove it from the slow cooker temporarily and add the remaining tablespoon of brown sugar to the cooker liquid, stirring to dissolve. Stir in the bok choy until it is a bit coated with the sauce, then place the chicken on top of the bok choy. Replace the lid and cook on HIGH for about another 8-10 minutes or until the bok choy is tender.
- Serve over brown or white rice.