Healthy Asian Chicken Tacos & Sauteed Bok Choy

Asian Chicken Tacos and Bok Choy

This healthy recipe is very easy to prepare and if you grill your chicken, there is minimal kitchen clean-up.  I love the combination of garlic and ginger and incorporate them into many of my recipes.  My husband usually asks daily, prompted by my nice aroma,  if I have eaten an entire clove of garlic?  I think it comes out of my pores, I eat so much.  It’s a natural antibiotic, and it makes food tasty!  This recipe is lovely in that it also has raw cabbage and carrots.  I lightly saute the bok choy and either have it on the side or atop my tacos.  Either way, it makes a nutritious and flavorful accompaniment to the dinner.

Raw Foods: I try to eat “raw” at some point everyday.  I usually keep carrots and celery on hand and munch on them when I am feeling the need to snack…My friend gave me a great tip many years ago.  Wash and cut your veggies as soon as you come home from the grocer.  That way fresh, healthy snacks are readily available.  I hope you enjoy this recipe as much as I do.  Please send me your comments.


Healthy Asian Chicken Tacos & Sauteed Bok Choy

Marinade:  1 thumb size piece of fresh ginger – finely chopped, 1 large clove garlic – finely chopped, 1 TBSP fresh lemon juice, 2 TBSP ume plum vinegar, 2 TBSP tamari, 2 TBSP extra virgin olive oil, 2 drops sriracha chili sauce, 1/4 tsp ground ginger

Whisk all marinade ingredients together in a small bowl.

1 lb boneless, skinless free-range chicken breast

1/2 head of napa cabbage – chopped

2 carrots grated

1 bunch bok choy – chopped

2 TBSP coconut oil

drizzle of sriracha chili sauce

drizzle of tamari

grated goat cheese

soft corn tortillas

Coat chicken with 3 TBSP of the prepared marinade and place in fridge for aleast 4 hours.  Grill chicken.  While the chicken is grilling, coat a large saute pan with coconut oil and place over medium heat.  Add the chopped bok choy with 1-2 TBSP of the prepared marinade and lightly saute for approximatley 3 minutes.  Do not overcook. I steam my tortillas in my steamer basket, but however you choose to heat them is fine.  Onto the tortilla, place a few slices of the grilled chicken, a handful of cabbage and carrots, a spoonful of the prepared bok choy, a dash of tamari, a dash of sriracha, a bit of grated goat cheese and eat to good health!