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Photo of Chicken and bok choy bowls with sesame-ginger dressing by WW

Chicken and bok choy bowls with sesame-ginger dressing

2 - 6
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min


Raw skinless chicken breast

560 g

Bok choy

4 baby, halved lengthways

Snow peas

150 g, halved diagnolly

Rice wine vinegar

2 tbs

Miso paste

1½ tbs

Sesame oil

2 tsp


1½ tsp

Fresh ginger

1½ tsp, finely grated

Soy sauce

1 tsp


1 medium, shredded

Cooked quinoa

1 cup(s), (265g)

Sesame seeds

2 tsp, toasted


  1. Line a bamboo steamer with baking paper. Place chicken in steamer and cover with lid. Half-fill a wok with boiling water and place over high heat. Place steamer over wok and cook for 8-10 minutes or until chicken is cooked through. Transfer to a clean board.
  2. Meanwhile, boil, steam or microwave bok choy and snow peas until tender. Drain. Refresh under cold water and drain.
  3. Whisk vinegar, miso, oil, honey, ginger, soy sauce and 2 tablespoons water in small bowl.
  4. Thickly slice chicken. Divide chicken, bok choy, snow peas, carrot and quinoa between bowls. Drizzle with dressing and sprinkle with sesame seeds.