STIR-FRIED CHICKEN AND BOK CHOY
Chicken and Bok Choy stir-fry is full of chicken, veggies, and a sweet and spicy sauce and comes together in just 15 minutes!
Provided by Kristen Chidsey
Categories Main Course
Time 15m
Number Of Ingredients 12
Steps:
- Stir together all the ingredients for the sauce and set aside.
- Heat sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes. Add in bok choy, carrots, and green onions. Stir continuously for 3 minutes and then add into the sauce. Cook until the sauce has coated the chicken and vegetables and heated through.
- Serve with a sprinkle of cilantro and toasted sesame seeds if desired.
Nutrition Facts : Calories 226 kcal, Carbohydrate 17 g, Protein 28 g, Fat 5 g, Cholesterol 72 mg, Sodium 292 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
STIR-FRIED CHICKEN WITH BOK CHOY
In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make sure the wok and oil are nice and hot before you add the chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.
Nutrition Facts : Calories 226 g, Fat 10 g, Fiber 2 g, Protein 24 g, SaturatedFat 2 g
STIR-FRIED CHICKEN AND BOK CHOY
No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you'll have a reliable and delicious alternative to takeout.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield Serves 2 to 3
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
- Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
- Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
BOK CHOY AND CHICKEN
So yummy. So easy. So fast. Healthy, too! One of my mom's easy dinners. Bok choy is a leafy vegetable that tastes kind of like a cross between lettuce and cabbage, but also with a flavor of its own.
Provided by ketchupqueen
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash bok choy very well.
- Slice across the leaf at about 1/2 inch intervals.
- Discard the bottom when you get to the part with no green on it.
- Drain thoroughly.
- Chop chicken breasts into 1/2 to 1 inch chunks.
- Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.
- When oil is hot, add garlic.
- Saute for a few seconds, then add chicken.
- Saute until slightly browned all over (no pink showing on the outside).
- Add bok choy and stir-fry for about half a minute, until just wilted.
- Add soy sauce and sherry.
- Cover and cook until chicken is done; about 10 to 15 minutes.
- Serve over steamed white rice with soy sauce or teriyaki sauce.
CHILI CHICKEN STIR-FRY WITH ASPARAGUS AND BOK CHOY
Make and share this Chili Chicken Stir-fry With Asparagus and Bok Choy recipe from Food.com.
Provided by PetsRus
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the first eight ingredients in a glass bowl, add the chicken, mix.
- Cover and refrigerate for several hours or overnight.
- Snap off the tough ends of the asparagus, discard, cut asparagus in approx 1 ½ inch pieces.
- Cook, steam or microwave the asparagus until just tender, rinse under cold water, drain.
- Now drain the chicken from the marinade, reserve the marinade.
- Heat one tablespoon of oil in the wok and stir-fry the onions until going soft, remove.
- Heat the rest of the oil, stir-fry the chicken until just browned, add marinade, simmer for approx 10 minutes, until tender, probably less when you use chicken breast, stir now and then.
- Add the onion, asparagus and bok choy, cook until heated through and the bok choy starts to wilt (this wont be long).
- Transfer to a serving dish and sprinkle on the green onions .
Nutrition Facts : Calories 400.8, Fat 14.5, SaturatedFat 3.1, Cholesterol 141.8, Sodium 880.7, Carbohydrate 29.8, Fiber 5, Sugar 17.8, Protein 40.3
CHICKEN WITH MONGOLIAN VEGETABLES STIR FRY
An easy stir fry recipe using cooked chicken, bok choy, and bell pepper. If you don't have access to bok choy it is chinese cabbage. You can use other cabbage like savoy or green.
Provided by threeovens
Categories One Dish Meal
Time 20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl marinate chicken cubes with 2 tablespoons soy sauce and sesame oil while preparing vegetables.
- Remove leaves from bok choy and cut into 1/2 inch slices. Slice stems into 1/2 inch slices. Set aside.
- Blend remaining 2 tablespoons soy sauce into cornstarch until smooth. Set aside.
- Heat oil in wok or large skillet over medium high heat. Add bok choy stems, bell peppers and garlic; stir fry 5 minutes. Add onions and bok choy leaves; stir fry 2 minutes.
- Re-stir cornstarch mixture and add to wok. Add chicken and stir fry 30 seconds until sauce bubbles and thickens. Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 269.3, Fat 18.4, SaturatedFat 4.2, Cholesterol 51.8, Sodium 1166.6, Carbohydrate 9.6, Fiber 3, Sugar 4.2, Protein 18.1
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- In a small bowl, combine the soy sauce, vinegar and brown sugar. Set aside. In a medium bowl, toss the chicken pieces with the arrowroot. In a large skillet over medium-high heat, warm the oil and add the garlic and ginger. Saute just until fragrant, about 1 minute.
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- Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.
- Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and vevelty smooth.
- Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.
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