Savory Chicken and Bok Choy Stir-Fry

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 15 minutes, this stir-fry is ideal for busy weeknights.
• Nutritious: Packed with lean protein and vitamin-rich bok choy, it’s a healthy meal choice.
• Flavorful: The combination of garlic, ginger, and soy sauce creates a savory and aromatic dish.
• Versatile: Customize with additional vegetables like bell peppers or carrots to suit your taste.

Ingredients

For the Stir-Fry:

• 1 pound boneless, skinless chicken breasts, sliced into thin strips
• 1 bunch bok choy, washed and chopped into large pieces
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 red bell pepper, sliced into strips (optional)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable or olive oil
• 1 teaspoon fresh ginger, grated
• 1 tablespoon oyster sauce (optional)
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Ingredients:
   • Slice the chicken into thin strips for quick and even cooking.
   • Wash the bok choy thoroughly, then chop it into large pieces, separating the stems from the leafy greens.
   • Mince the garlic cloves, grate the ginger, and thinly slice the onion and red bell pepper (if using).
2. Cook the Chicken:
   • Heat 1 tablespoon of vegetable or olive oil in a large skillet or wok over medium-high heat.
   • Add the chicken strips and cook for about 4-5 minutes, stirring occasionally, until browned and cooked through.
   • Season with salt and pepper to taste.
3. Sauté the Aromatics:
   • In the same skillet, add 1 tablespoon of sesame oil.
   • Add the minced garlic, grated ginger, and sliced onion.
   • Sauté for 2-3 minutes until the onions are soft and the garlic and ginger are fragrant.
4. Add the Vegetables:
   • Add the bok choy stems to the skillet first, as they take a bit longer to cook than the leafy greens.
   • Stir-fry for 2 minutes before adding the red bell pepper (if using) and the bok choy leaves.
   • Continue to stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.
5. Combine and Season:
   • Add the cooked chicken back into the skillet and mix with the vegetables.
   • Drizzle in the soy sauce and oyster sauce (if using).
   • Toss everything to ensure the chicken and vegetables are well-coated with the sauce.
   • Continue cooking for another 2 minutes to let the flavors blend.
6. Garnish and Serve:
   • Transfer the stir-fry to a serving dish.
   • Sprinkle with sesame seeds if desired.
   • Serve hot, either on its own or over a bed of steamed rice or noodles for a complete meal.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 5 minutes
• Cooking Time: 10 minutes
• Total Time: 15 minutes

Variations

• Vegetables: Add other vegetables like bell peppers, carrots, or mushrooms to enhance the dish.
• Protein: Substitute chicken with tofu or shrimp for a different protein option.
• Spice Level: Add a sliced jalapeño or a dash of red pepper flakes for a spicy kick.

Storage/Reheating

• Storage: Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently over low heat, adding a splash of water or broth to restore the sauce’s consistency.

FAQs

Can I use a different type of cabbage instead of bok choy?

Yes, napa cabbage or regular green cabbage can be used as alternatives.

Is this stir-fry gluten-free?

To make it gluten-free, use tamari or a gluten-free soy sauce substitute.

Can I prepare this dish in advance?

While stir-fries are best enjoyed fresh, you can chop the vegetables and marinate the chicken ahead of time to save preparation time.

How can I make this dish spicier?

Add sliced fresh chilies or a teaspoon of chili paste to the stir-fry for added heat.

Can I use frozen bok choy?

Fresh bok choy is recommended for the best texture, but if

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