CHICKEN BOK CHOY MUSHROOM STIR FRY RECIPES

CHICKEN, BOK CHOY AND MUSHROOM STIR FRY | SIZZLE AND CHILL

Chicken, Bok Choy and Mushroom Stir Fry | Sizzle and Chill image

Stir fries are always a great way to use some veggies from the CSA! This is just a template for any veggie or protein you happen to have on hand.

Provided by Stacey McNeill

Number Of Ingredients 15

Ingredients

1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
3 tablespoons sesame oil
1 tablespoon brown sugar
2 teaspoons chili garlic sauce (optional, add more or less to suit your taste)
1.5 pounds boneless chicken thighs, cut into bite-sized pieces
2 tablespoons grated gingerroot (divided)
2 teaspoons cornstarch
4 cloves garlic, finely minced
4 tablespoons peanut oil
small white onion, sliced (about one cup)
2 carrots, sliced on the diagonal
8 ounces white mushrooms, washed and sliced
1 pound baby bok choy (about 3 heads)
1/2 cup peanuts

Steps:

Prepare the vegetables.
In a medium sized bowl, whisk together soy sauce, vinegar, sesame oil, sugar, and chili garlic sauce. Set aside.
Heat a large, 12-inch skillet or wok over high heat. Add 1 tablespoon peanut oil and the chicken. Cook, stirring occasionally, until meat is cooked through, about 5 minutes. Transfer chicken to a bowl,
Add onion to skillet and stir fry until it begins to soften. Add mushrooms and allow them to brown, without disturbing them, for at least five minutes, then stir them with the onion.
Add the carrot and bok choy stems and stir occasionally, until they begin to soften. You may want to cover them with a lid for a few minutes to allow them to steam a bit.
Add the bok choy greens and stir.
Create a space in the middle of the stir fried vegetables. Add the garlic and 1 tablespoon of the ginger and stir fry for about 2 minutes or until fragrant.
Add the pre-cooked chicken and the sauce, and stir until all is coated with the sauce. Allow the mixture to come to a simmer and cook until the sauce thickens a bit,
Serve over white or brown rice.

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

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