One of my goals for the new year was to try cooking some new foods throughout the year. Though I’ve had Bok Choy in dishes at restaurants, I’ve never cooked with it at home. Since it’s a great food for a stir-fry I figured I’d start there. I added in some broccoli because that’s my favorite ingredient to add to a stir-fry and I thought chicken would be the perfect protein to complement the other ingredients. It turned out delicious and my two boys even gave it a thumbs up. We ate ours served over brown rice and it was the perfect meal – a protein, veggies, and a whole grain. I bet it would be great over some quinoa as well.
Next time I make it I’ll probably add in some mushrooms or cashews. You can really make this your own by adding in your family’s favorites. Save your money on take-out and enjoy this delicious dish at home!
- 1 lb chicken breast, cut into bite sized pieces
- 1 T soy sauce
- 1 T corn starch
- 2½ T oil, divided (I use olive or avocado oil)
- 2 tsp sesame oil
- 2 large garlic cloves, minced
- 1 T freshly grated ginger
- 1 head broccoli florets
- 8 oz. bok choy, chopped
- For the Sauce:
- 1½ T water
- 1 tsp sesame oil
- 1½ T soy sauce
- 1 T rice wine vinegar
- dash pepper
- ½ tsp sugar
- Combine the 1 T soy sauce and 1 T corn starch and pour over the chicken. Let the chicken marinate for 10 or more minutes. Combine all the ingredients for the sauce in a small bowl, stir to blend well and set aside.
- Heat 1 T of the oil over medium - medium/high heat in a wok or large skillet. Once hot, add the chicken and quickly stir-fry until the surfaces of the chicken turn opaque or white. Dish out and set aside. (It's ok that the chicken is not cooked through, we will add it back in.)
- Add in the last 1½ T of oil + 2 tsp sesame oil. Once hot, add in the garlic and ginger and saute until fragrant, about 1-2 minutes.
- Add the chicken back in and add the broccoli. Saute for about 4 minutes. If the wok starts to get dry, add in a little of the sauce that you set aside.
- Add in the Bok Choy and saute for about 2 minutes. Add in the rest of the sauce and saute another minute or so, until the dark leafy parts of the Bok Choy are wilted.
- Dish out and serve immediately. We like to eat ours over brown rice.
What do you like in your stir-fry?