It takes only 30 minutes to make, and only uses one skillet. Put a pot of rice on the stove to start, and by the time the rice is ready, so too will be the chicken. Start by searing the bok choy on high heat. Then cook the thinly sliced chicken breast cutlets in the same skillet. Finish off with a quick pan sauce made with the browned bits (tons of flavor!) that cling to the bottom of the pan and some chicken broth and soy sauce. Deglazing the pan this way makes it easier to clean too. Added bonus? The recipe takes hardly any prep time. The only knife work you’ll do is slicing the heads of baby bok choy in half and chopping a couple cloves of garlic. By the way, kitchen tongs are my favorite tool when searing things in a hot pan. They help keep your hands away from hot oil, which tends to sputter a bit when you’re cooking at high temperatures. Oven mitts can also help if the pan is especially sputtery. Serve the chicken and bok choy with steamed rice on the side for a complete meal. Sear the bok choy until it has some color on the bottom, about 2 minutes, then turn over and sear on the other side for another 2 minutes. Transfer the cooked bok choy to a serving plate.
