Kombucha-Braised Chicken Thighs 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.

Chicken thighs braised in a tangy kombucha reduction with bok choy for a flavorful, Whole30-compliant dish that's easy to prepare. This Asian-inspired one-pot recipe, ready in about 40 minutes, pairs chicken thighs, kombucha, tamari for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 25 min Serves 4 Asian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1 lb (450g) skin-on, bone-in chicken thighs dry. Season with 1/4 tsp salt and 1/8 tsp black pepper.
  2. Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add chicken skin-side down and cook for 5-7 minutes until golden brown. Flip and cook 2 more minutes. Remove and set aside.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet, sautéing 1 minute until fragrant. Pour in 1/2 cup (120ml) kombucha and 1/4 cup (60ml) tamari, scraping up browned bits. Simmer 5 minutes until reduced by half.
  4. Step 4: Return chicken to skillet, nestling in sauce. Add 2 cups chopped bok choy. Cover and simmer 15 minutes until chicken is cooked through and bok choy is tender.

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