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Chicken and bok choy bowls with sesame-ginger dressing

Chicken and bok choy bowls with sesame-ginger dressing

4
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
The Instant Pot® is a great tool for steam-cooking chicken breasts, as it locks in both nutrition and flavor. While you’re at it, consider tossing one or two extra breasts into the pot; you can refrigerate or freeze them to have on hand for a quick lunch another day.

Ingredients

Uncooked boneless skinless chicken breast

20 oz, 2 (10 ounces each)

Uncooked bok choy

1 pound(s), baby variety (4 heads)

Snow peas

1 cup(s), whole, trimmed and cut into long thin strips

Water

3 Tbsp

Unseasoned rice vinegar

2 Tbsp

White miso

1½ Tbsp

Toasted sesame oil

2 tsp, Asian (dark) variety

Honey

1½ tsp

Fresh ginger

1½ tsp, grated and peeled fresh

Soy sauce

1 tsp

Carrots

1 medium, cut into matchstick strips or coarsely grated

Cooked quinoa

1⅓ cup(s), frozen, prepared according to package directions

Dried sesame seed kernels

2 tsp

Instructions

  1. Put steamer insert in 6-quart Instant Pot; add 3/4 cup water. Arrange chicken on insert. Lock lid, making sure vent is closed.
  2. Press Pressure Cook and select High Pressure; set cooking time for 8 minutes. When time is up, press Cancel to turn off pot. Move steamrelease valve to Venting position to quickly release pressure. Remove lid. Check chicken for doneness by piercing breast with tip of paring knife; it should show no trace of pink, and an instant-read thermometer inserted in center should register 165°F. If not cooked through, cover Instant Pot and lock lid; let chicken stand 5 minutes (chicken will continue to cook from residual heat). Transfer chicken to cutting board.
  3. Place bok choy and snow peas on insert in pot. Lock lid, making sure vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 2 minutes. When time is up, press Cancel to turn off pot. Move steam-release valve to Venting position to quickly release pressure. Transfer vegetables to plate and let cool.
  4. Meanwhile, whisk together water, vinegar, miso, sesame oil, honey, ginger, and soy sauce in small bowl. Slice chicken lengthwise in half, then cut crosswise into strips. Arrange bok choy, chicken, carrot, snow peas, and quinoa in 4 bowls, dividing evenly. Drizzle with dressing and sprinkle with sesame seeds.
  5. Serving size: 1 bowl and 1 1/2 tablespoons dressing

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