I picked up some bok choy on a whim during a late night Kroger run. I’ve been seeing lots of recipes using bok choy lately and decided I needed to give it a try too #peerpressure =). (It really doesn’t take much. I get so excited to try new things!) I knew I wanted to make some kind of stir-fry and found this recipe after a quick google search. I loved that it didn’t call for any fancy or specialty ingredients! Even better that it is quick and easy to prepare – start to finish in 30 minutes (or less). It’s the perfect weeknight dinner. We enjoyed it as-is, but you could certainly serve it over rice if you prefer. Quick, easy, delicious, and healthy. What else do you want?? =) Give it a try! Enjoy!
Chicken and Bok Choy Stir Fry
2 tbsp soy sauce
3 tbsp rice wine vinegar
1/2 tbsp sesame oil
2 tsp light brown sugar
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/2 tsp ground ginger
1/4 tsp garlic powder
1 tbsp peanut or vegetable oil, divided
1 pound baby bok choy, trimmed and thinly sliced
1/4 tsp crushed red pepper flakes (or more to taste)
1/2 cup chopped cilantro
1. In a medium bowl, whisk together soy sauce, vinegar, sesame oil, ginger, garlic powder, and sugar. Pour half the mixture over the chicken. Let stand 20 minutes.
2. Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1/2 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
3. Add the remaining 1/2 tbsp oil to the skillet. Add the bok choy and cook 1 minute. Stir remaining marinade and chili flakes; cook, tossing frequently until bok choy is tender, about 1 minute.
4. Return chicken to skillet and combine. Top with cilantro and more crushed red pepper if desired.
*adapted from New York Times