Chicken Dark-meat Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Chicken Thighs, trimmed of fat, about 16 without skin or bonesOnions, raw, 2 cups choppedGreen Bell Peppers, 2 cups choppedCarrots, 2 cups choppedSnap peas (pea pods), 1 cup wholeGreen Beans, 1 cup, cut in 1" pieces*Bok Choy, raw - a whole head; slice the stems, chop the leavesCelery, 2 cups dicedSesame Oil, 1 tbsp*Celery Salt, 1 tsp (remove)
Cut up chicken into 1-inch or smaller pieces, and chop/slice veggies according to your preference
My wok was too small to cook this all at once, so I made two batches.
Heat oil to shimmering in large wok, then add onions and peppers. Cook on high heat until onions are translucent, making sure to move them all over the pan to spread the flavored oil well
Add the garlic and celery salt, along with any additional seasonings you like and mix well for just a minute.
Add chicken a cup or two at a time, constantly stirring and mixing the contents of the wok, browning each batch then pushing it up on the sides of the wok to make room for the next batch of meat.
If you find you have too much liquid in the wok, skim it off and set aside to use in gravy or soup later, or discard.
Add veggies, starting with the slowest cookers/largest pieces. My preference is carrots, bok choy stems, celery, snap peas, green beans, then bok choy tops and spinach (those wilt very quickly) As each component gets to about half-cooked, add the next. I finish with bok choy tops and sometimes a little spinach, as these wilt/cook very quickly.
Serve alone if you are eating low-carb; if not, serve over your favorite rice or noodles.
Serving Size: Makes about 16 servings, freezes well
Number of Servings: 16
Recipe submitted by SparkPeople user MOMMAGINI.
My wok was too small to cook this all at once, so I made two batches.
Heat oil to shimmering in large wok, then add onions and peppers. Cook on high heat until onions are translucent, making sure to move them all over the pan to spread the flavored oil well
Add the garlic and celery salt, along with any additional seasonings you like and mix well for just a minute.
Add chicken a cup or two at a time, constantly stirring and mixing the contents of the wok, browning each batch then pushing it up on the sides of the wok to make room for the next batch of meat.
If you find you have too much liquid in the wok, skim it off and set aside to use in gravy or soup later, or discard.
Add veggies, starting with the slowest cookers/largest pieces. My preference is carrots, bok choy stems, celery, snap peas, green beans, then bok choy tops and spinach (those wilt very quickly) As each component gets to about half-cooked, add the next. I finish with bok choy tops and sometimes a little spinach, as these wilt/cook very quickly.
Serve alone if you are eating low-carb; if not, serve over your favorite rice or noodles.
Serving Size: Makes about 16 servings, freezes well
Number of Servings: 16
Recipe submitted by SparkPeople user MOMMAGINI.
Nutritional Info Amount Per Serving
- Calories: 116.7
- Total Fat: 3.7 g
- Cholesterol: 57.3 mg
- Sodium: 165.9 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.6 g
- Protein: 14.8 g
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