Stir-Fried Chicken and Bok Choy
Prep Time5 minsCook Time10 minsTotal Time15 mins
For the Sauce
2 tbsp honey
0.50 tsp freshly grated ginger
2 cloves of garlic, grated or minced finely
2 tbsp reduced sodium gluten-free soy sauce
1 tbsp rice wine vinegar
For the Stir-Fry
1 tsp sesame oil
1 lb boneless skinless chicken breasts, cut into 1 inch chunks
1 head of bok choy washed and cut into 1 inch strips
2 large carrots peeled in strips or 1/2 cup matchstick carrots
56 green onions diced
1 tbsp sesame seeds
0.25 cup chopped cilantro if desired
1Stir together all the ingredients for the sauce and set aside.
2Heat 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, green onions, and sesame seeds. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through.
3Serve with a sprinkle of cilantro if desired.
Shared from A Mind "Full" Mom.
Ingredients
For the Sauce
2 tbsp honey
0.50 tsp freshly grated ginger
2 cloves of garlic, grated or minced finely
2 tbsp reduced sodium gluten-free soy sauce
1 tbsp rice wine vinegar
For the Stir-Fry
1 tsp sesame oil
1 lb boneless skinless chicken breasts, cut into 1 inch chunks
1 head of bok choy washed and cut into 1 inch strips
2 large carrots peeled in strips or 1/2 cup matchstick carrots
56 green onions diced
1 tbsp sesame seeds
0.25 cup chopped cilantro if desired
Directions
1Stir together all the ingredients for the sauce and set aside.
2Heat 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, green onions, and sesame seeds. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through.
3Serve with a sprinkle of cilantro if desired.
Stir-Fried Chicken and Bok Choy