Mary Younkin, of Barefeet in the Kitchen, writes: ”Saucy bites of chicken are tossed with crisp-tender bok choy and
a diced jalapeno.” Serve over brown rice or roasted sweet potato. https://barefeetinthekitchen.com/chicken-and-bok-choy-stir-fry
Serves 4
Ingredients
- 1 pound boneless skinless chicken thighs or breasts diced into ½-inch pieces
- 1 tablespoon cornstarch
- 6 cups thinly sliced bok choy, about 1 head
- 1-2 jalapenos seeded and minced, about 2-4 tablespoons
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger finely minced or sliced into very thin matchsticks
- 2 large garlic cloves minced
- For the sauce
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
Directions
- In a small bowl, combine the soy sauce, vinegar and brown sugar. Set aside. In a medium bowl, combine the
chicken with the garlic, ginger, and cornstarch. Stir or toss to coat. - In a large skillet over medium-high, heat the oil and add the chicken mixture. Toss to coat and spread the pieces
across the bottom of the skillet. Sear the pieces and turn as needed. Cook, stirring occasionally until lightly
browned and barely cooked through, about 6-7 minutes. - Add the bok choy and jalapeno and continue cooking, tossing with tongs or stirring constantly for about a
minute, just until the bok choy is wilted. Add the soy sauce mixture and toss well to coat. - Cook for about 2 minutes, just until the sauce thickens.