Ingredients
1 ½ cups water
1 cup soy sauce
¼ cup unseasoned rice vinegar
2 Tbsp. Splenda brown sugar
½ tsp. Chinese five spice powder
2 Tbsp. minced fresh ginger
3 green onions, thinly sliced
2 lbs. skinless, bone-in, chicken thighs or breast halves
½ lb. bok choy, quartered lengthwise
1 Tbsp. olive oil
Cauliflower rice for serving
Directions
In a Dutch oven or deep frying pan over high heat, combine the water, soy sauce, rice vinegar, Splenda brown sugar, five-spice powder, ginger, and green onions
Bring to a boil, then reduce the heat to medium-low
Submerge the chicken pieces, in the liquid and simmer gently for 8 minutes
Turn the pieces over and continue to simmer until the chicken is opaque throughout when tested with the tip of a knife (about 8 minutes more)
Using tongs or a slotted spoon, transfer the chicken to a serving platter and cover with aluminum foil to keep warm
Bring the braising liquid to a boil over medium heat, add the bok choy and cook until tender (about 3 minutes)
Using tongs or a slotted spoon, transfer the bok choy to the platter, arranging it around the chicken
Bring the braising liquid to a boil over high heat and boil until reduced by half (about 5 minutes)
Stir in the olive oil
Pour over chicken and bok choy and serve with steamed cauliflower rice
photo credit: Williams Sonoma