3 tablespoons olive oil in a non stick sautee pan
1 pound sliced boneless chicken thighs or breast
1 large onion sliced
3 heads bok choy (bottom core cut off and bok choy washed and drained)
3 sweet small sweet potatoes cut length wise (washed and peel left on)
1 green bell pepper sliced
dash of salt
dash of pepper
Place oil in pan on medium fire, place chicken in pan for 5 minutes flip chicken so cooked side is facing up
Place bok choy, onions, bell peppers, and sweet potatoes on top of chicken and cover for 5 minutes
dash with salt and pepper
cover and reduce fire
Total cooking time should be approximately 25 minutes for all veggies to soften.
You may flip the veggies but I don't stir mine as I want to have mine looking pretty as I am cooking it.
Serve as soon as the food is cooked.
Bok Choy (Brassica campestris) is a deep green leafy vegetable that resembles Romaine lettuce on top and a large celery on the bottom. It has been grown in China for centuries, and has been a big part not only in dining, but it is traditionally used as a Chinese medicine. Today, it is used as a staple in both Asian and American households. I use it on an average of four times a week in my meals.
Bok Choy is tasty and can be cooked in a variety of ways.
Bok Choy reduces inflammation with the powers of omega-3s and vitamin K (vitamin K helps build healthy bones) and calcium deficiencies.
Just one cup of Bok Choy provides the RDA of beta-carotene and over half of the RDA of vitamin A.
This is a delicious way to consume an antioxidant that can help prevent infection, vitamin A is also effective in preventing cataracts, improving of low-light vision, and treating of dry eyes and other eye-related diseases.