Ginger-Sesame Chicken with Bok Choy

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs simmered in a savory ginger-sesame glaze and served over crisp bok choy for a satisfying, anti-inflammatory meal. This Asian-inspired Whole30 recipe (gluten-free, anti-inflammatory), ready in about 35 minutes, pairs chicken thighs, coconut aminos, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then season lightly with salt.
  2. Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 5 minutes until golden brown, then flip and cook for 3 more minutes.
  3. Step 3: Add garlic and grated ginger to the skillet, stirring for 30 seconds until fragrant.
  4. Step 4: Pour in coconut aminos and sesame oil, then add 2 tbsp water. Reduce heat to low, cover, and simmer for 12 minutes until chicken reaches 165°F.
  5. Step 5: While chicken cooks, trim bok choy stems and slice leaves. Heat 1 tsp olive oil in a separate skillet over medium-high heat, add bok choy, and stir-fry for 3-4 minutes until bright green and slightly wilted.

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