Chicken and Chinese Greens (Bok Choy)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 lb chicken breast2 tsp corn starch2 tsp soy sauce (low sodium)1 tsp sugar1 1/2 pounds chinese greens (bok choy) I just use one large bundle1 Tbs Canola Oil (I use the spray but it seem about this amt or less)1 tsp Better than bouillon low sodium chicken 1/2 C soup stock (chicken)2 tsp corn starch dissolved in 1 Tbs water
Slice chicken 1/4 inch thick against the grain. Marinate chicken in cornstarch 2 tsp, soy sauce, and sugar.
Cut bok choy in 1/2 inch diagonal slices
Spray pan with Canola oil and stir fry chicken on high heat until done; remove from pan and set aside.
Spray pan with Canola oil and stir fry bok choy on high heat for 1/2 min. Add soup stock, salt, cover bring to boil and steam for 1 min. (I also add to the soup stock before I add the greens just a touch of chicken low sodium better than bouillon to give it a more bold chicken flavor).
Return chicken to wok and mix, add enough cornstarch mixture (2 tsp with 1 Tbs water) to thicken. Can be eaten with noodles or rice but I prefer it plain. If eaten with rice or pan fried noodles the # of servings for the chicken and greens part would be 4 instead of 2. (and the calories would need to be adjusted to include the noodles or rice).
** note sometimes when I want more sauce I add in extra chicken broth (1/4 c).
Number of Servings: 2
Recipe submitted by SparkPeople user TML2010.
Cut bok choy in 1/2 inch diagonal slices
Spray pan with Canola oil and stir fry chicken on high heat until done; remove from pan and set aside.
Spray pan with Canola oil and stir fry bok choy on high heat for 1/2 min. Add soup stock, salt, cover bring to boil and steam for 1 min. (I also add to the soup stock before I add the greens just a touch of chicken low sodium better than bouillon to give it a more bold chicken flavor).
Return chicken to wok and mix, add enough cornstarch mixture (2 tsp with 1 Tbs water) to thicken. Can be eaten with noodles or rice but I prefer it plain. If eaten with rice or pan fried noodles the # of servings for the chicken and greens part would be 4 instead of 2. (and the calories would need to be adjusted to include the noodles or rice).
** note sometimes when I want more sauce I add in extra chicken broth (1/4 c).
Number of Servings: 2
Recipe submitted by SparkPeople user TML2010.
Nutritional Info Amount Per Serving
- Calories: 124.9
- Total Fat: 7.3 g
- Cholesterol: 11.5 mg
- Sodium: 489.8 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 0.0 g
- Protein: 6.7 g
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