Grilled Chicken Satay with Apricots and Bok Choy

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This recipe pairs our bok choy with the organic apricots just in from eastern Washington.

Bok choy, bunched

Mmmm, crispy crunchy bok choy!

6 tablespoons peanut butter (or other nut butter)
1/3 cup honey
3 tablespoons rice vinegar
2 tablespoons tamari or soy sauce
2-3 teaspoons chili paste
4 apricots
6 bok choy, halved and cleaned
1 tablespoons sesame or olive oil
Shrimp or chicken, cut into bite-sized pieces
Sesame seeds

Whisk first 5 ingredients together to make satay sauce. Grill shrimp and/or chicken with a little oil and cook on hot grill. Brush fruit and bok choy with a little sauce, grill 2-3 minutes, place on plate with shrimp/chicken and drizzle sauce over. Sprinkle with sesame seeds.