Ginger Miso Chicken with Sugar Snap Peas and Bok Choy

Marinade Ingredients

• 2 cups hot water
• 1/2 cup miso paste
• 4 inches fresh ginger grated
• 1/4 cup Tamari
• 4 cloves of garlic – grated
• zest of 1 lemon
• juice of 1/2 lemon

1. Let all the ingredients steep together for at least a 1/2 hour to cool to room temperature.

Chicken and Vegetable Ingredients

• 6 chicken thighs (or you can use breast meat if you prefer) – cut into small strips
• 1 bag of sugar snap peas
• 3 bok choy
• 10 scallions – green and whites finely chopped
• salt and pepper
• 2 tablespoons olive oil

Instructions

1. Salt and pepper the chicken pieces, place into a Ziploc bag with 1/2 of the cooled marinade. (Set the remaining marinade aside to cook with later) Let sit at room temperature for about 1/2 hour.
2. Cut the sugar snap peas in 1/2 and cut the bok choy into ribbon slices.
3. Serve over Flavorful Brown Rice

To Cook

1. Heat the olive oil in a large skillet or wok. Add the chicken to the pan in batches to brown – that takes about 2 to 3 minutes each side. Do this in batches so the chicken does not steam. (Note: discard the marinade that the chicken has been sitting in!). Add the cooked chicken back in the pan and continue to cook for about 5 to 7 minutes.
2. Add the snap peas to the skillet and cook with the chicken on med/high for 3 to 5 minutes. Add the bok choy and remaining marinade and cook on high for 5 to 7 minutes.
3. Serve over Flavorful Brown Rice