Sesame-Ginger Pan-Seared 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 cooked with aromatic ginger and sesame oil, served atop vibrant bok choy in a light soy-ginger glaze. This Asian-inspired keto recipe (high-protein, low-carb), ready in about 35 minutes, pairs boneless chicken thighs, avocado oil, 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 and season with a pinch of salt.
  2. Step 2: Heat avocado oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and sear for 5 minutes per side until golden brown, then remove and set aside.
  3. Step 3: Add minced ginger and garlic to the skillet, sautéing for 30 seconds until fragrant. Stir in soy sauce, sesame oil, and water, then add bok choy, tossing until wilted and coated (about 3 minutes).
  4. Step 4: Return chicken to the skillet, nestling it into the bok choy. Simmer covered for 8 minutes until chicken reaches 165°F and bok choy is tender.

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