Chicken and Garlic Bok Choy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound bok choy (or 1 pound baby bok choy)2 tablespoons olive oil3 (about 1 pound/454 g) boneless skinless chicken breasts, cut into strips 1/2 inch/5 mm thick3 cloves garlic, minced2 scallions, cut into 2-inch pieces3 tablespoons low sodium soy sauce2 ounces (4 tablespoons/60 ml) chicken stock or broth
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.
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.
Nutritional Info 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
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