Surprisingly, we’re doing a not-bad job of sticking to the week’s meal plan. Today we had Bok Choy with Baked Tofu and Oyster Sauce, but with chicken instead of steak (because I didn’t get around to buying a steak).
Because the bok choy is so flavorful, the chicken was very simple. Just boneless, skinless breasts, salted and peppered and cooked in a nonstick skillet with a little vegetable oil until golden on the outside and cooked through. And plain rice (no potatoes this time).