Soy Steamed Chicken With Rice & Bok Choy

• 3 tablespoons soy sauce
• 1 piece fresh ginger sliced into 1/4-inch pieces
• 1 teaspoon sesame oil
• 1 teaspoon chili paste gochujang, red
• 4 green onions
• 1 star anise
• 4 cups chicken stock
• 24 ounces boneless skinless chicken breasts cut in half short ways
• 2 cups quick cooking rice
• 1 pound baby bok choy about 4, cut in half lengthwise

1. Combine all ingredients in large stock pot. Whisk to combine and bring to a simmer over medium heat. Simmer for 15 minutes to blend flavors.
2. Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Add 4 cups of water to the Water Basin Pan.
3. Combine rice with 2 cups water in small, shallow casserole dish. Set aside.
4. Remove tenderloin from chicken breasts. Flatten chicken so they are about 1/2-inch
5. thick. Place chicken in small shallow casserole dish and pour hot Soy Ginger Broth over chicken. Turn to coat. Place rice and chicken/broth on Perforated Steamer Tray, place in Water Basin Pan and cover with Lid. On STEAM mode, cook for 25 minutes.
6. Carefully remove Lid and add bok choy, cut side down to Perforated Steamer Tray. Continue steaming 3 minutes. Carefully remove Steamer from oven. Let cool a few minutes.
7. To serve, divide rice and bok choy between 4 bowls. Top with 1 chicken breast and Soy Ginger Broth.

soy sauce, ginger, sesame oil, chili paste gochujang, green onions, anise, chicken stock, chicken breasts, cooking rice, choy

Taken from www.yummly.com/recipe/Soy-Steamed-Chicken-with-Rice-_-Bok-Choy-2531753 (may not work)