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I love bok choy. Sure, it tastes pretty much like cabbage, but I like how it’s so green and leafy – more aesthetic to eat. Plus, cabbage comes in at a whopping 98 calories per pound, whereas bok choy is only 60-70 calories per pound – how sweet is that. Having said all that, I’m sure this would be just as good with cabbage – or even cauliflower – at the loss of some aesthetics.

Skinless chicken breast is a protein staple around here. The biggest challenge with skinless chicken breast is to keep it from getting dry and tough. This recipe definitely works for that.

• 10 garlic cloves (I know!), microplaned or pressed
• 2 tsp (or  more, go for it) crushed red pepper
• 1 thumb-sized piece of fresh ginger, microplaned
• 2 Tbsp EVOO (240 cal)

I love using my wok. Over medium heat, drizzle the EVOO around the edges of the pan. Saute the garlic, red pepper and ginger until golden. The aroma is fantastic. When the garlic is golden, add:

• 1 medium onion, chopped (~120 cal)
• 2-3 carrots, peeled and sliced thin
• a little water

Cover and saute for 6 mins or so. Now add:

• 2 lbs skinless chicken breast, cubed (880 cal)
• 1.5 – 2 lbs bok choy, chopped (120 cal)
• a little more water if needed

Cover and simmer for 10 mins or so. Add:

• 2 Tbsp (or more) yellow or red curry powder. Sprinkle across the mix.
• 2/3 cup coconut milk. I use the full fat version, ’cause I’m not afraid of fat and protein. (300 cal)

Dying for carbohydrates? Add a 2 cups of cooked garbanzo beans. This, of course, adds significantly to the calorie count (+580 cal).

Cover and simmer for a few minutes. Uncover, stir well, and simmer until you’re sure the chicken is fully cooked. I try not to let coconut milk boil.

Serve in deep bowls. The dish comes out green, orange, yellow (or red) – pretty. Carol called it “über-good”. I agree.

Base recipe (no beans): 1660 Cal / 4 servings / 415 cal per serving. It’s a meal in a bowl.

If you’re wondering why all this accounting for calories – go here.