BOK CHOY AND CHICKEN STIR FRY RECIPES

Name: Stir-Fried Chicken and Bok Choy
Total time: 30 min
Yield: Serves 2 to 3
Ingredients: 2 tablespoons soy sauce; 2 tablespoons rice wine vinegar; 1 1/2 tablespoons sesame oil; 2 teaspoons light brown sugar; 3/4 pound boneless chicken thighs, cut into 1/2-inch strips; 2 tablespoons finely chopped gingerroot; 2 cloves garlic, finely chopped; 3 tablespoons peanut or vegetable oil; 1/2 pound bok choy (1 head), trimmed and thinly sliced; 2 leeks (1/2 pound), halved lengthwise and thinly sliced; Pinch chile flakes; Salt, as needed; Cooked rice, for serving

STIR-FRIED CHICKEN AND BOK CHOY RECIPE - NYT COOKING

Stir-Fried Chicken and Bok Choy Recipe - NYT Cooking image

No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you’ll have a reliable and delicious alternative to takeout.

Provided by Melissa Clark

Total Time 30 minutes

Yield Serves 2 to 3

Number Of Ingredients 13

Ingredients

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
2 teaspoons light brown sugar
3/4 pound boneless chicken thighs, cut into 1/2-inch strips
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
1/2 pound bok choy (1 head), trimmed and thinly sliced
2 leeks (1/2 pound), halved lengthwise and thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving

Steps:

In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Nutrition Facts : @context http//schema.org, Calories 488, UnsaturatedFatContent 30 grams, CarbohydrateContent 11 grams, FatContent 40 grams, FiberContent 2 grams, ProteinContent 21 grams, SaturatedFatContent 7 grams, SodiumContent 731 milligrams, SugarContent 4 grams, TransFatContent 0 grams

SESAME CHICKEN AND BOK CHOY STIR-FRY | RECIPES | WW USA

Sesame chicken and bok choy stir-fry | Recipes | WW USA image

This quick and efficient stir-fry is perfect for a weeknight dinner coming to the table in around 30 minutes. Bok choy is the star vegetable featuring tender leaves that wilt like spinach with a stem that stays crunchy when cooked in a stir-fry. For special occasions or to add visual interest, purchase smaller heads of bok choy and simply cut them vertically into 4 pieces before cooking. The striking color addition of some roasted red bell pepper will brighten your dish even further. Coating the chicken in cornstarch keeps it tender and juicy. Serve over rice or cellophane noodles to soak up some of the flavorful juices. Stir in a hint of heat with some sriracha hot sauce.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

0.75 pound(s) Uncooked boneless skinless chicken breast(s) cut crosswise into 1/2-inch to 3/4-inch strips
2 Tbsp Cornstarch
2 tsp Canola oil divided
1 tsp Dark sesame oil divided
1 small Uncooked onion(s) cut into thin strips
1 Tbsp Ginger root fresh, grated
1 Tbsp Minced garlic
5 cup(s) Uncooked bok choy sliced crosswise 1/4-inch to 1/2-inch thick
2 Tbsp Water
2 Tbsp Low sodium soy sauce

Steps:

Toss chicken with cornstarch in a medium bowl until coated.
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon canola oil and 1/2 teaspoon sesame oil. Add chicken and stir-fry until browned and cooked through, about 4 minutes; remove to a plate.
Heat remaining teaspoon canola oil in same skillet. Add onion and cook over medium-high heat, stirring frequently, until golden and almost tender, about 4 minutes.
Stir in ginger and garlic; cook a few seconds until fragrant.
Add bok choy and water; stir-fry over medium-high heat until bok choy is crisp-tender, about 4 minutes.
Add chicken back to skillet; pour in soy sauce and cook, stirring, until chicken is hot, about 1 to 2 minutes. Sprinkle with remaining 1/2 teaspoon of sesame oil; toss to coat. Add a few tablespoons more water if you prefer a thinner sauce. Yields about 1 cup per serving.

Nutrition Facts : Calories 180 kcal

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