Stir-fry Chicken and Bok Choy
Ingredients
For Stir-fry
- 1 teaspoon light sesame oil
- 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 1/2 cup matchstick carrots
- 5-6 green onions diced
- 1 tablespoon sesame seeds
- 1/4 cup chopped cilantro if desired
For Sauce:
- 2 tablespoons honey
- 1/2 teaspoon freshly grated ginger
- 2 cloves of garlic grated or minced finely
- 2 tablespoons reduced sodium gluten-free soy sauce or reduced sodium soy sauce.
- 1 tablespoon rice wine vinegar
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, 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.
- Serve with a sprinkle of cilantro if desired.
Notes
You can see more recipes and what produce are in our pantries today in Product Seasonality Resource or click here for other recipes.