Stir Fry Chicken With Baby Bok Choy Peppers Food

STIR-FRY CHICKEN WITH BABY BOK CHOY & PEPPERS

Steps:

• Cut the baby bok choy into ½ inch (1.25 cm) pieces cross wise (ie., like cutting celery). Slice red pepper and mince the hot chili pepper (optional). Mince the garlic and fresh ginger. Chop the cilantro. Set all aside separately.
• Cut chicken breast into bite-size pieces about ½ inch (1.25 cm) square. Set aside.
• Cook the brown rice in unsalted water for time specified on package - about 45 minutes.
• Heat oil over medium-high heat for a few minutes in a non-stick pan. Add chicken pieces with the ginger and garlic and stir-fry until the chicken is white and nearly cooked through - about 4 minutes.
• Stir in chicken broth, reserved bok choy, red peppers and hot chili pepper (optional). Sprinkle with the brown sugar and lite tamari. Toss and stir-fry another few minutes until the bok choy is tender-crisp.
• Serve over cooked short-grain brown rice. Garnish with minced cilantro and toasted almonds.

STIR-FRIED CHICKEN WITH BOK CHOY

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.

STIR-FRIED CHICKEN AND BOK CHOY

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.

BOK CHOY STIR-FRY

Steps:

• Heat oil in saucepan over medium heat.
• Add garlic, ginger, black pepper, and bok choy.
• Stir fry about 3 min.
• In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
• Whisk well.
• Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
• Serve hot.

BABY BOK CHOY AND MUSHROOM STIR FRY

Steps:

• In a bowl, mix 2/3 cup (150 ml) water, tamari, oyster sauce and sake or Chinese rice wine.
• Heat oil in a pan. Sauté garlic and ginger. Add carrots and bok choy and cook a few more minutes.
• Add the sauce mixture. Cover and cook until vegetables are almost cooked. Add mushrooms and cook a few more minutes. Season with salt and pepper.
• Dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the pan. Mix well. Remove from heat. Add crushed red pepper if desired.
• Infuse love into the food and serve!

STIR FRY BOK CHOY

Steps:

• Get wok hot.
• Add olive oil, onion, ginger, garlic, salt and red pepper flakes, saute for a few minutes.
• Add chicken broth and lemon juice.
• Add bok choy and stir on high till done.

BABY BOK CHOY WITH YELLOW BELL PEPPERS

Steps:

• Heat a tablespoon each of grapeseed (or canola) oil and sesame oil in a large sauté pan on high heat. Add the chopped yellow peppers, green onion and garlic(add onions and garlic a min or two after the pepper) and cook, stirring occasionally until lightly browned. (Keep a watch so that the onions and garlic don't burn.).
• Lower the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy. Season as and if desired.
• Serve immediately.