Grilled chicken with rice and bok choy

Garlic makes everything better

It’s the last Friday before the spring semester begins, and I played all kinds of hooky today.  P. and I drove out to Mitsuwa to gorge ourselves on fresh, inexpensive sushi and udon noodle soup in their food court and pick up a few groceries, including a bottle with “Garlic Sauce” as the only English words. It’s not a trip to Mitsuwa unless we bring back some random seasoning, sauce, or snack food.

More of a marinade than a sauce, really

It’s got garlic, soy sauce, and some kind of vinegar in it, so it’s more of a marinade than a sauce.  I plopped some boneless chicken thighs (so much tastier than boneless breasts) in it to marinate for about 4 hours, and then grilled them on the stovetop in a very hot grill pan.  Rice cooked with leftover chicken stock instead of water and stir fried baby bok choy went well on the side, and a bit of chili-garlic sauce added some bite.

To stir fry bok choy, cut it into bite sized pieces.  Heat some olive oil in a skillet, and add 2 cloves of chopped garlic to the hot oil and toss to coat.  Cook a minute or so until the garlic becomes fragrant, then add the bok choy. Stir and cook for another minute or so until the leaves start to wilt.  Add a few splashes of soy sauce and a tablespoon or so of water or broth.  Cover and cook for 3 more minutes or until tender.

I’ve got half the bottle of marinade left, so I’m thinking about marinating bite-sized pieces of pork and then grilling them on skewers.  Now if you’ll excuse me, I’m off to watch last night’s Project Runway and enjoy my last week of holiday loafing.

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