Chicken and Chinese Greens (Bok Choy)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Chicken and Chinese Greens (Bok Choy) calories by ingredient
Introduction
Chicken with Bok Choy (it falls under the category of comfort food for me) Chicken with Bok Choy (it falls under the category of comfort food for me)Number of Servings: 2
Ingredients
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1/2 lb chicken breast
2 tsp corn starch
2 tsp soy sauce (low sodium)
1 tsp sugar
1 1/2 pounds chinese greens (bok choy) I just use one
large bundle
1 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
Directions
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.
Member Ratings For This Recipe
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JLNEWKIRK
