Baby Bok Choy stir fry with chicken and veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5-6 heads Bok Choy400 grams or 3 Chicken Breast (PC frozen Blue Menu)1 large Onion1 medium Carrot115 grams (1/2 of 227g package) Mushrooms1.5 Tbsp Canola OilSeasonings:3 tsp Ginger Root, fresh minced or jarred2 tsp Garlic, minced 1 Tbsp chili paste OR dried crushed chiliesOpt: 2 c bean sprouts2 Tbsp Soya Sauce 1 Tbsp Cornstarch + 1/4 c cold water1 c veggie broth OR 1 c hot water mixed with veggie bouillon paste or cube
Gather ingredients then start cooking the rice.
Peel then grate (or thin slice) carrot; clean and quarter mushrooms; slice onion into thin wedges; cube chicken into small pieces; wash and shake baby bok choy, remove very bottom and cut in half lengthwise.
Prepare seasoning ingredients.
Heat 1/2 Tb oil in a large pan then saut� the chicken till cooked through and slightly browned. Add mushrooms and cook until they begin to brown.
Remove chicken and mushrooms from pan and add 1/2 Tb oil, then stir-fry the onions and carrots. When they are soft, push to the sides and add 1/2 Tb oil to the pan and cook the seasonings for a minute or two. stir them with the carrots and onions then stir the chicken and mushrooms back in.
Use the veggie bouillon at any time to deglaze the pan, but add it all in now with the soy sauce. Mix well and place the bok choy over the simmering mixture. Cover and cook about 5 minutes to soften the bok choy.
Add the cornstarch-water, stirring into simmering liquid to thicken the sauce.
Serve with rice or rice noodles.
Serving Size: Makes 5 1-cup servings.
Peel then grate (or thin slice) carrot; clean and quarter mushrooms; slice onion into thin wedges; cube chicken into small pieces; wash and shake baby bok choy, remove very bottom and cut in half lengthwise.
Prepare seasoning ingredients.
Heat 1/2 Tb oil in a large pan then saut� the chicken till cooked through and slightly browned. Add mushrooms and cook until they begin to brown.
Remove chicken and mushrooms from pan and add 1/2 Tb oil, then stir-fry the onions and carrots. When they are soft, push to the sides and add 1/2 Tb oil to the pan and cook the seasonings for a minute or two. stir them with the carrots and onions then stir the chicken and mushrooms back in.
Use the veggie bouillon at any time to deglaze the pan, but add it all in now with the soy sauce. Mix well and place the bok choy over the simmering mixture. Cover and cook about 5 minutes to soften the bok choy.
Add the cornstarch-water, stirring into simmering liquid to thicken the sauce.
Serve with rice or rice noodles.
Serving Size: Makes 5 1-cup servings.
Nutritional Info Amount Per Serving
- Calories: 184.8
- Total Fat: 6.4 g
- Cholesterol: 49.6 mg
- Sodium: 548.0 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 1.3 g
- Protein: 22.5 g
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