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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 213.3
  • Total Fat: 8.3 g
  • Cholesterol: 68.8 mg
  • Sodium: 615.6 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 30.3 g

View full nutritional breakdown of Chicken and Garlic Bok Choy calories by ingredient
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Chicken and Garlic Bok Choy

Submitted by: BEERAB

Introduction

Yummy, easy, and delicious :) I found this recipe at andreasrecipes.com and slightly modified it for my own tastes. I also use a wok to make this but you don't have to. Yummy, easy, and delicious :) I found this recipe at andreasrecipes.com and slightly modified it for my own tastes. I also use a wok to make this but you don't have to.
Number of Servings: 4

Ingredients

    1 pound bok choy (or 1 pound baby bok choy)
    2 tablespoons olive oil
    3 (about 1 pound/454 g) boneless skinless chicken breasts, cut into strips 1/2 inch/5 mm thick
    3 cloves garlic, minced
    2 scallions, cut into 2-inch pieces
    3 tablespoons low sodium soy sauce
    2 ounces (4 tablespoons/60 ml) chicken stock or broth

Directions

1. Trim off the stem of the bok choy, separate the stalks, and rinse each clean of dirt and debris. Cut each stem into 2-inch pieces, then spit them in half or thirds lengthwise. Set aside. (If using baby bok choy, just trim the stems and rinse well.)

2. Set the cold wok on the burner, pour in 1 tablespoon of the olive oil oil down the side of the wok and swirl to distribute. Add the garlic and and turn on the heat, cooking until the wok is hot. Keep an eye on it so the garlic doesn't burn.

3. Add the sliced chicken and cook for about 2 minutes, until the meat starts turning white. Remove to a plate and cover.

4. Pour in the rest of the olive oil and the bok choy. Stir for about 2 minutes, then add the scallions and cook until the vegetables are bright green and just tender.

5. Return the chicken to the wok and add the soy sauce and chicken stock. Cook for form 1 to 2 minutes, until evenly heated.

I serve over wild rice :)

Number of Servings: 4

Recipe submitted by SparkPeople user BEERAB.






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