Stir-Fried Chicken and Bok Choy
- Replies 5
Chicken and Bok Choy Stir-Fry is full of chicken, veggies, and a sweet and spicy sauce and comes together in just 15 minutes!
Prep Time5minutes mins
Cook Time10minutes mins
Total Time15minutes mins
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 226kcal
Author: Kristen Chidsey
Spice it up: Feel free to add up to ½ teaspoon of crushed red pepper flakes for additional spice.
Bok Choy:Feel free to use napa cabbage in place of bok choy.
Gluten-Free: Use gluten-free soy sauce or tamari to keep this gluten-free.
Paleo-Friendly:Use maple syrup in place of honey for a Paleo-Friendly recipe, or omit the sugar altogether if desired.
Storage: Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. I do not recommend freezing this recipe.
Prep Time5minutes mins
Cook Time10minutes mins
Total Time15minutes mins
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 226kcal
Author: Kristen Chidsey
Ingredients
Sauce
- 2 tablespoons honey
- ½ teaspoon freshly grated ginger
- 2 cloves of garlic grated or minced finely
- 2 tablespoons reduced sodium gluten-free soy sauce
- 1 tablespoon rice wine vinegar
For the Stir Fry
- 1 teaspoon light sesame oil see notes
- 1 pound boneless skinless chicken breasts, cut into 1 inch chunks
- 1 head of bok choy washed and cut into 1 inch strips
- 2 large carrots peeled in strips or ½ cup matchstick carrots
- 5-6 green onions diced
- 1 tablespoon sesame seeds
- ¼ cup chopped cilantro if desired
Instructions
- In a small mixing bowl, combine the honey, ginger, garlic, vinegar, and soy sauce together until well combined. Set aside to add to stir-fry later.
- Heat the sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes, until golden on all sides. Add in bok choy, carrots, and green onions. Stir continuously for 3 minutes to evenly cook the vegetables until crisp-tender. After 3 minutes, add in the sauce and cook for 1-2 minutes to coat the chicken and vegetables with the sauce and heat it through.
- Serve with a sprinkle of cilantro and toasted sesame seeds if desired.
Notes
Sesame Oil:Be sure to use LIGHT sesame oil instead of dark sesame oil for this stir-fry--also be sure your sesame oil does not smell rancid before using. In place of sesame oil, feel free to use canola or peanut oil.Spice it up: Feel free to add up to ½ teaspoon of crushed red pepper flakes for additional spice.
Bok Choy:Feel free to use napa cabbage in place of bok choy.
Gluten-Free: Use gluten-free soy sauce or tamari to keep this gluten-free.
Paleo-Friendly:Use maple syrup in place of honey for a Paleo-Friendly recipe, or omit the sugar altogether if desired.
Storage: Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. I do not recommend freezing this recipe.
Nutrition
Calories: 226kcal | Carbohydrates: 17g | Protein: 28g | Fat: 5g | Cholesterol: 72mg | Sodium: 292mg | Potassium: 1097mg | Fiber: 3g | Sugar: 12g | Vitamin A: 14660IU | Vitamin C: 100.5mg | Calcium: 267mg | Iron: 2.7mg
Last edited by a moderator:
.png){kind=icon}
