Stir-Fried Chicken and Bok Choy
Chicken and Bok Choy stir-fry is full of chicken, veggies, and a sweet and spicy sauce and comes together in just 15 minutes!
Servings: 4
Calories: 226kcal
Ingredients
Sauce
- 2 tablespoons honey
- ½ teaspoon freshly grated ginger
- 2 cloves of garlic grated or minced finely
- 2 tablespoons reduced sodium gluten-free soy sauce
- 1 tablespoon rice wine vinegar
For the Stir Fry
- 1 teaspoon light sesame oil see notes
- 1 pound 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 ½ cup matchstick carrots
- 5-6 green onions diced
- 1 tablespoon sesame seeds
- ¼ cup chopped cilantro if desired
Instructions
- Stir together all the ingredients for the sauce and set aside.
- Heat 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, and green onions. Stir continuously for 3 minutes and then add into the sauce. Cook until the sauce has coated the chicken and vegetables and heated through.
- Serve with a sprinkle of cilantro and toasted sesame seeds if desired.
Video
Notes
- Be sure to use gluten-free soy sauce or tamari to keep this gluten-free.
- Be sure to use LIGHT sesame oil instead of dark sesame oil for this stir-fry--also be sure your sesame oil does not smell rancid before using.
- Sesame oil needs to be kept in the refrigerator to remain fresh.
- In place of sesame oil, feel free to use canola or peanut oil.
- Feel free to add in up to ½ teaspoon of crushed red pepper flakes for additional spice.
- Use maple syrup in place of honey for a Paleo-Friendly recipe, or omit the sugar altogether if desired.
- Leftover can be refrigerated for up 3 days.
Nutrition
Calories: 226kcal | Carbohydrates: 17g | Protein: 28g | Fat: 5g | Cholesterol: 72mg | Sodium: 292mg | Potassium: 1097mg | Fiber: 3g | Sugar: 12g | Vitamin A: 14660IU | Vitamin C: 100.5mg | Calcium: 267mg | Iron: 2.7mg