Sesame chicken and bok choy stir-fry
4
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This quick and efficient stir-fry is perfect for a weeknight dinner coming to the table in around 30 minutes. Bok choy is the star vegetable featuring tender leaves that wilt like spinach with a stem that stays crunchy when cooked in a stir-fry. For special occasions or to add visual interest, purchase smaller heads of bok choy and simply cut them vertically into 4 pieces before cooking. The striking color addition of some roasted red bell pepper will brighten your dish even further. Coating the chicken in cornstarch keeps it tender and juicy. Serve over rice or cellophane noodles to soak up some of the flavorful juices. Stir in a hint of heat with some sriracha hot sauce.
Ingredients
Uncooked boneless skinless chicken breast(s)
0.75 pound(s)
Cornstarch
2 Tbsp
Canola oil
2 tsp
Dark sesame oil
1 tsp
Uncooked onion(s)
1 small
Fresh ginger
1 Tbsp
Jarred minced garlic
1 Tbsp
Uncooked bok choy
5 cup(s)
Water
2 Tbsp
Low sodium soy sauce
2 Tbsp
Instructions
1
Toss chicken with cornstarch in a medium bowl until coated.
2
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon canola oil and 1/2 teaspoon sesame oil. Add chicken and stir-fry until browned and cooked through, about 4 minutes; remove to a plate.
3
Heat remaining teaspoon canola oil in same skillet. Add onion and cook over medium-high heat, stirring frequently, until golden and almost tender, about 4 minutes.
4
Stir in ginger and garlic; cook a few seconds until fragrant.
5
Add bok choy and water; stir-fry over medium-high heat until bok choy is crisp-tender, about 4 minutes.
6
Add chicken back to skillet; pour in soy sauce and cook, stirring, until chicken is hot, about 1 to 2 minutes. Sprinkle with remaining 1/2 teaspoon of sesame oil; toss to coat. Add a few tablespoons more water if you prefer a thinner sauce. Yields about 1 cup per serving.
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