Baby Bok Choy stir fry with chicken and veggies
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Baby Bok Choy stir fry with chicken and veggies calories by ingredient
Introduction
Delicious over rice or rice noodles. Delicious over rice or rice noodles.Number of Servings: 5
Ingredients
-
5-6 heads Bok Choy
400 grams or 3 Chicken Breast (PC frozen Blue Menu)
1 large Onion
1 medium Carrot
115 grams (1/2 of 227g package) Mushrooms
1.5 Tbsp Canola Oil
Seasonings:
3 tsp Ginger Root, fresh minced or jarred
2 tsp Garlic, minced
1 Tbsp chili paste OR dried crushed chilies
Opt: 2 c bean sprouts
2 Tbsp Soya Sauce
1 Tbsp Cornstarch + 1/4 c cold water
1 c veggie broth OR 1 c hot water mixed with veggie bouillon paste or cube
Tips
This can easily be made vegan by using tofu or cashews instead of chicken. Adjust the seasoning according to your taste.
Directions
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.
