Baby Bok Choy and Turnip Greens Chicken Okazu

Serves: 4


6.3 ounces (1 package) Jade Baby Bok Choy
4 ounces Cut ‘N Clean Turnip Greens
1 tablespoon Canola Oil
1 pound Chicken, diced
1 Onion, diced
2 cloves Garlic, minced
3 Carrots, diced
2 Gold Potatoes, diced
¼ cup Mirin
2 cups Chicken Stock
¼ cup Soy Sauce
4 ounces Green Beans
Salt and pepper to taste

4 servings of Steamed Rice


In a large pot over high heat, add canola oil. Add chicken and sauté until golden brown. Add onions, garlic, carrots and potatoes.

Deglaze with mirin and add chicken stock and soy sauce and simmer until root vegetables are almost cooked (about 20 minutes) Add turnip greens, baby bok choy and green beans. Cook for a few minutes or until vegetables are to desired tenderness and season with salt and pepper to taste. Serve with a bowl of rice and enjoy!

Popular vegetable substitutions include: Kale or Turnip Greens
Baby Bok Choy and Turnip Greens Chicken Okazu

Recipe by Garrett Nishimori, Cut 'N Clean Greens Chef
Photo by Maryam Nikkhah, VC Foto 

A Japanese comfort dish of stewed chicken and vegetables highlighted by baby bok choy and turnip greens served with rice