BOK CHOY CHICKEN STIR FRY RECIPES
STIR-FRIED CHICKEN AND BOK CHOY RECIPE - NYT COOKING
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
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
BOK CHOY AND MUSHROOM STIR-FRY RECIPE | MYRECIPES
Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. It's especially good with earthy mushrooms. Thoroughly drying the bok choy before cooking ensures that you don't end up with a watery sauce.
Provided by Julia Lee
Total Time 20 minutes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
- Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
- Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
- Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.
Nutrition Facts : Calories 101 calories, CarbohydrateContent 6.4 g, FatContent 7.3 g, FiberContent 2 g, ProteinContent 2.7 g, SaturatedFatContent 0.9 g, SodiumContent 345 mg
More about "bok choy chicken stir fry recipes"
STIR-FRIED BOK CHOY WITH GINGER AND GARLIC RECIPE | ROBIN ...
For a quick-fix side, whip up Robin Miller's recipe for Stir-Fried Bok Choy with Ginger and Garlic from Food Network in just five minutes.
From foodnetwork.com
Reviews 4.6
Total Time 10 minutes
Category side-dish
From foodnetwork.com
Reviews 4.6
Total Time 10 minutes
Category side-dish
- Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
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CHICKEN STIR-FRY WITH NOODLES RECIPE: HOW TO MAKE IT
Stir-fry noodles on a cooking show caught my eye. I ran with the idea and loaded mine with veggies. Now it’s our favorite hurry-up meal. —Beverly Norris, Evanston, Wyoming
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Calories 434 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Calories 434 calories per serving
- Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.
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BOK CHOY & PORK SOUP (?????) | MADE WITH LAU
Learn one of my dad's go-to recipes that's easy, quick, and healthy!
From madewithlau.com
Reviews 5
Total Time 30 minutes
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Reviews 5
Total Time 30 minutes
Cuisine Chinese
- After you’ve cooked it, we can keep the bok choy in the soup and eat it as is.
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CHICKEN STIR-FRY RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 3.9
Total Time 30 minutes
Category main-dish
Cuisine asian
Reviews 3.9
Total Time 30 minutes
Category main-dish
Cuisine asian
- Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.
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EASY CHICKEN AND ZUCCHINI STIR FRY - SKINNYTASTE
This quick Chicken and Zucchini Stir Fry is made with chicken breast, zucchini and an easy stir fry sauce.
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Reviews 4.8
Total Time 20 minutes
Category Dinner, Lunch
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Calories 242 kcal per serving
From skinnytaste.com
Reviews 4.8
Total Time 20 minutes
Category Dinner, Lunch
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Calories 242 kcal per serving
- Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.
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CHICKEN STIR-FRY WITH MIXED PEPPERS RECIPE - NYT COOKING
I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is “velveted” before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine asian
Calories 305 per serving
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine asian
Calories 305 per serving
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.
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CHICKEN STIR-FRY WITH NOODLES RECIPE: HOW TO MAKE IT
Stir-fry noodles on a cooking show caught my eye. I ran with the idea and loaded mine with veggies. Now it’s our favorite hurry-up meal. —Beverly Norris, Evanston, Wyoming
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Calories 434 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Calories 434 calories per serving
- Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.
See details
EASY CHICKEN AND ZUCCHINI STIR FRY - SKINNYTASTE
This quick Chicken and Zucchini Stir Fry is made with chicken breast, zucchini and an easy stir fry sauce.
From skinnytaste.com
Reviews 4.8
Total Time 20 minutes
Category Dinner, Lunch
Cuisine Asian, Chinese
Calories 242 kcal per serving
From skinnytaste.com
Reviews 4.8
Total Time 20 minutes
Category Dinner, Lunch
Cuisine Asian, Chinese
Calories 242 kcal per serving
- Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.
See details
CHICKEN STIR-FRY WITH MIXED PEPPERS RECIPE - NYT COOKING
I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is “velveted” before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine asian
Calories 305 per serving
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine asian
Calories 305 per serving
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.
See details
CHICKEN STIR-FRY WITH BOK CHOY AND GARLIC SAUCE
Jun 12, 2021 · Push the bok choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Give the cornstarch and water mixture and quick re-stir and then add …
From thespruceeats.com
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VEGETARIAN BOK CHOY AND MUSHROOM STIR-FRY RECIPE
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Apr 10, 2021 · Here are the step to stir-fry the large bok choy Stir fry the stems. Heat some oil in the wok over low to medium heat as for the small bok choy. Saute part of the coarsely chopped garlic and ginger slices until aromatic. Add the drained, sliced bok choy stems and stir fry …
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THE BEST BOK CHOY RECIPE (GARLIC & GINGER) | DOWNSHIFTOL…
Mar 06, 2019 · Bok choy can be prepared many ways but my favorite is a quick stir-fry with garlic and ginger. In less than 10 minutes you’ll have a tasty side dish that’s full of nutrients and anti-inflammatory health benefits. If you’re looking for a main dish to go with the bok choy I recommend my Scallops with Citrus Ginger Sauce, Crispy Baked Chicken …
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EASY BOK CHOY | ALLRECIPES
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SWEET & SPICY CHICKEN STIR-FRY WITH RICE & BOK CHOY
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SWEET & SPICY CHICKEN STIR-FRY WITH RICE & BOK CHOY
Add the cooked bok choy to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the dressed chicken. Garnish with the …
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10 WAYS TO USE BOK CHOY THAT'S NOT A STIR FRY
Jul 18, 2019 · Bok choy’s thick white stems hold up well when boiled, which makes this cabbage green a perfect addition to soup recipes. Udon noodle soup lovers will love this recipe that includes a poached egg in the broth, and you can put a vegan twist on a classic Vietnamese pho soup recipe with bok choy and mushrooms.. Ramen noodles can be fancied up to a spicy ginger bok choy …
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Jan 29, 2020 · This allows bok choy to truly shine. Whole pieces of baby bok choy or halves cook in about 5 to 7 minutes. Smaller chopped pieces used in a stir fry can take 2 to 3 minutes to tenderize. Stir-fry to maximize the flavor. To really get some good browning and flavor development I prefer to stir-fry baby bok choy.
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Jun 12, 2021 · Push the bok choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Give the cornstarch and water mixture and quick re-stir and then add it to the sauce, stirring rapidly to thicken.
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Sep 13, 2021 · Combine bok choy and shiitake mushrooms stir-fried in a garlic sesame sauce for a healthy vegetarian vegetable stir-fry recipe. If you like bok choy or just want to try out a simple bok choy stir-fry recipe, this is a simple one to try. We also like cooking with baby bok choy, which is smaller than full-sized bok choy, but has a similar taste and is virtually interchangeable with regular bok choy.
From thespruceeats.com
From thespruceeats.com
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BOK CHOY STIR FRY - EASY RESTAURANT STYLE RECIPE - HOW TO ...
Apr 10, 2021 · Here are the step to stir-fry the large bok choy Stir fry the stems. Heat some oil in the wok over low to medium heat as for the small bok choy. Saute part of the coarsely chopped garlic and ginger slices until aromatic. Add the drained, sliced bok choy stems and stir fry …
From tasteasianfood.com
From tasteasianfood.com
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THE BEST BOK CHOY RECIPE (GARLIC & GINGER) | DOWNSHIFTOLOGY
Mar 06, 2019 · Bok choy can be prepared many ways but my favorite is a quick stir-fry with garlic and ginger. In less than 10 minutes you’ll have a tasty side dish that’s full of nutrients and anti-inflammatory health benefits. If you’re looking for a main dish to go with the bok choy I recommend my Scallops with Citrus Ginger Sauce, Crispy Baked Chicken …
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Our bok choy recipes often appear in soups and stir fry recipes, but it can also be shredded for slaw, steamed, sauteed, or try braising baby bok choy. Bok choy is a great source of nutrients, including vitamins A and C, with minimal calories.
From marthastewart.com
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Jul 18, 2019 · Bok choy’s thick white stems hold up well when boiled, which makes this cabbage green a perfect addition to soup recipes. Udon noodle soup lovers will love this recipe that includes a poached egg in the broth, and you can put a vegan twist on a classic Vietnamese pho soup recipe with bok choy and mushrooms.. Ramen noodles can be fancied up to a spicy ginger bok choy …
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