Stir-Fried Chicken and Bok Choy

This is a quick and easy stir-fry that goes together in very little time. Kristen Chidsey shares it on her site, “”.
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
For the Sauce:
2 Tablespoons Honey
1/2 teaspoon freshly grated Ginger
2 cloves of Garlic, grated or minced finely
2 Tablespoons reduced sodium Soy sauce
1 Tablespoon Rice wine vinegar
For the Stir Fry:
1 teaspoon light Sesame oil
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 1/2 cup matchstick carrots)
5-6 Green onions, diced
1 Tablespoon Sesame seeds
1/4 cup chopped Cilantro, if desired
1. Stir together all the ingredients for the sauce and set aside.
2. Heat sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes. Add in bok choy, carrots, green onions, and sesame seeds.
3. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through.
4. Serve with a sprinkle of cilantro and toasted sesame seeds if desired.
1. Be sure to use LIGHT sesame oil instead of dark sesame oil for this stir-fry.
2. Sesame oil needs to be kept in the refrigerator to remain fresh.

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