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
STIR-FRIED CHICKEN WITH BOK CHOY RECIPE | MARTHA STEWART
In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make sure the wok and oil are nice and hot before you add the chicken.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Total Time 20 minutes
Prep Time 20 minutes
Number Of Ingredients 11
Steps:
- In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.
Nutrition Facts : Calories 226 g, FatContent 10 g, FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 2 g
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CHICKEN AND BOK CHOY STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
Reviews 3.5
Total Time 25 minutes
Calories 268 calories per serving
- Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate. Add the bok choy and 1/4 cup water to the skillet. Cover and cook until the bok choy is just tender, 3 to 4 minutes. In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and bring to a boil. Return the chicken to the skillet and cook, tossing, until heated through, 1 to 2 minutes.
TAKEOUT-STYLE CHICKEN STIR-FRY WITH BOK CHOY RECIPE ...
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Total Time 35 minutes
Calories 398 per serving
- Toss chicken with 3 tablespoons cornstarch; shake off excess. Heat 3 tablespoons canola oil in a large nonstick skillet over high. Add chicken; cook until browned, about 8 minutes. Set aside; wipe skillet clean. Combine orange juice, soy sauce, vinegar, honey, red pepper, and remaining 1 teaspoon cornstarch; set aside. Heat skillet over medium; add 1 tablespoon sesame oil and half of bok choy; cook until browned. Remove from skillet; repeat with remaining 1 tablespoon sesame oil and bok choy. Return all bok choy to skillet. Reduce heat to low; add 1/4 cup water. Cover and cook until tender, about 2 minutes. Sprinkle with salt. Set aside. Add ginger, garlic, and remaining 1 tablespoon canola oil to skillet; cook over medium 2 minutes. Add orange juice mixture; cook until thickened. Stir in chicken. Divide among 4 plates; sprinkle with sesame seeds and chile, and serve with bok choy.
SESAME CHICKEN AND BOK CHOY STIR-FRY | RECIPES | WW USA
From weightwatchers.com
Total Time 35 minutes
Category Lunch,Dinner
Cuisine Chinese
Calories 180 kcal per serving
- 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.
CHICKEN AND BOK CHOY STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
Reviews 3.5
Total Time 25 minutes
Calories 268 calories per serving
- Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate. Add the bok choy and 1/4 cup water to the skillet. Cover and cook until the bok choy is just tender, 3 to 4 minutes. In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and bring to a boil. Return the chicken to the skillet and cook, tossing, until heated through, 1 to 2 minutes.
SESAME CHICKEN AND BOK CHOY STIR-FRY | RECIPES | WW USA
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Total Time 35 minutes
Category Lunch,Dinner
Cuisine Chinese
Calories 180 kcal per serving
- 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.
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From realsimple.com
Reviews 3
Total Time 25 minutes
Calories 268 calories per serving
- Return the chicken to the skillet and cook, tossing, just until heated through, 1 to 2 minutes. Serve with the rice.
SPICY CHICKEN WITH BOK CHOY STIR-FRY | LE CREUSET ...
1/4 cup oyster sauce
1/4 cup sweet chili sauce
3 garlic cloves, grated
1-inch piece fresh ginger, grated
2 tablespoons soy sauce, divided
Canola oil
1 red bell pepper, sliced
8 ounces shitake mushrooms, sliced
6 chicken thighs, cut into 1-inch pieces
Salt
Freshly ground black pepper
1 pound baby bok choy, cut into wedges
1 tablespoon toasted sesame oil
1/2 bunch green onions, sliced, plus extra for garnish
4 cups cooked rice, chilled
2 eggs
1 teaspoon sesame seeds
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Reviews 4.5
Total Time 10 minutes
Category Side Dish, Vegetables
Calories 95.2 calories per serving
- Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.
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Reviews 4.1
Total Time 55 minutes
Category Healthy Chicken Recipes
Calories 251.1 calories per serving
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