Stir Fried Chicken And Bok Choy Recipes

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STIR-FRIED CHICKEN AND BOK CHOY



Stir-Fried Chicken and Bok Choy 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

Categories     dinner, easy, lunch, quick, main course

Time 30m

Yield Serves 2 to 3

Number Of Ingredients 13

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, Calories 488, UnsaturatedFat 30 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams

STIR-FRIED CHICKEN WITH BOK CHOY



Stir-Fried Chicken with Bok Choy image

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     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 11

1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons light-brown sugar
2 boneless, skinless chicken breasts (about 1 pound total)
4 teaspoons cornstarch
2 tablespoons vegetable oil
2 garlic cloves, thinly sliced
2 teaspoons minced peeled fresh ginger
4 cups sliced bok choy (from 1 head)
1 small red chile or jalapeno, seeded and sliced
Cooked rice, for serving

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, Fat 10 g, Fiber 2 g, Protein 24 g, SaturatedFat 2 g

STIR FRIED BOK CHOY



Stir Fried Bok Choy image

Quick, easy, and tasty!

Provided by artsychic517

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 8

1 large head bok choy
1 tablespoon grapeseed oil
1 tablespoon butter
1 onion, sliced
⅓ cup cashews
3 cloves garlic, minced
½ teaspoon Chinese five-spice powder, or more to taste
1 pinch white sugar

Steps:

  • Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
  • Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 12.8 g, Cholesterol 7.6 mg, Fat 11.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 98.7 mg, Sugar 4.6 g

BOK CHOY STIR FRY



Bok Choy Stir Fry image

This quick and easy recipe for bok choy stir fry goes nicely with any meat. I like to add 1/4 teaspoon chicken soup base (such as Penzey's®) to the hot bok choy. You can substitute 1/4 teaspoon ground ginger for the fresh ginger, if desired.

Provided by fred

Categories     Side Dish     Vegetables

Time 10m

Yield 2

Number Of Ingredients 5

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 teaspoon minced fresh ginger root
5 heads baby bok choy, ends trimmed and leaves separated
2 tablespoons water

Steps:

  • 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.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 6.1 g, Fat 7.3 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 163.5 mg, Sugar 3 g

BOK CHOY AND CHICKEN



Bok Choy and Chicken image

So yummy. So easy. So fast. Healthy, too! One of my mom's easy dinners. Bok choy is a leafy vegetable that tastes kind of like a cross between lettuce and cabbage, but also with a flavor of its own.

Provided by ketchupqueen

Categories     Chicken Breast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 large bok choy
4 boneless skinless chicken breast halves
3 -8 cloves garlic, minced (depending on size and your taste)
1/4 cup dry sherry or 1/4 cup cooking sherry
1/4 cup soy sauce (I prefer Kikkoman)
2 -3 tablespoons oil (just enough to coat the bottom of the pan)

Steps:

  • Wash bok choy very well.
  • Slice across the leaf at about 1/2 inch intervals.
  • Discard the bottom when you get to the part with no green on it.
  • Drain thoroughly.
  • Chop chicken breasts into 1/2 to 1 inch chunks.
  • Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.
  • When oil is hot, add garlic.
  • Saute for a few seconds, then add chicken.
  • Saute until slightly browned all over (no pink showing on the outside).
  • Add bok choy and stir-fry for about half a minute, until just wilted.
  • Add soy sauce and sherry.
  • Cover and cook until chicken is done; about 10 to 15 minutes.
  • Serve over steamed white rice with soy sauce or teriyaki sauce.

CHILI CHICKEN STIR-FRY WITH ASPARAGUS AND BOK CHOY



Chili Chicken Stir-fry With Asparagus and Bok Choy image

Make and share this Chili Chicken Stir-fry With Asparagus and Bok Choy recipe from Food.com.

Provided by PetsRus

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon mild sweet chili sauce
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons rice vinegar or 2 tablespoons dry sherry
3 -4 cloves garlic, crushed
1 1/2 teaspoons fresh grated ginger
3 small fresh red chilies, finely chopped,deseeded if you want less heat
1 1/2-2 lbs chicken thigh fillets or 1 1/2-2 lbs chicken breasts, cubed
2 tablespoons peanut oil, divided
2 onions, halved then sliced in wedges
1 lb asparagus
3/4 lb baby bok choy, shredded
2 tablespoons green onion tops, chopped

Steps:

  • Combine the first eight ingredients in a glass bowl, add the chicken, mix.
  • Cover and refrigerate for several hours or overnight.
  • Snap off the tough ends of the asparagus, discard, cut asparagus in approx 1 ½ inch pieces.
  • Cook, steam or microwave the asparagus until just tender, rinse under cold water, drain.
  • Now drain the chicken from the marinade, reserve the marinade.
  • Heat one tablespoon of oil in the wok and stir-fry the onions until going soft, remove.
  • Heat the rest of the oil, stir-fry the chicken until just browned, add marinade, simmer for approx 10 minutes, until tender, probably less when you use chicken breast, stir now and then.
  • Add the onion, asparagus and bok choy, cook until heated through and the bok choy starts to wilt (this won’t be long).
  • Transfer to a serving dish and sprinkle on the green onions….

Nutrition Facts : Calories 400.8, Fat 14.5, SaturatedFat 3.1, Cholesterol 141.8, Sodium 880.7, Carbohydrate 29.8, Fiber 5, Sugar 17.8, Protein 40.3

CHICKEN AND BOK CHOY STIR-FRY



Chicken and Bok Choy Stir-Fry image

This is so delicious and doesn't take long to prepare at all. It's nice enough for a week day meal and it is a beautiful meal that can be served to guests. I sometimes substitute pork for the chicken, with great results!

Provided by FLUFFSTER

Categories     Healthy

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup long-grain white rice
1 tablespoon canola oil
24 ounces boneless skinless chicken breasts, cut into 1-inch pieces
kosher salt and black pepper
4 heads baby bok choy, quartered lengthwise
1/4 cup low sodium soy sauce
1/4 cup store-bought barbecue sauce
4 scallions, thinly sliced

Steps:

  • Cook the rice according to the package directions.
  • Meanwhile, 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, just until heated through, 1 to 2 minutes.
  • By Kate Merker and Sara.

Nutrition Facts : Calories 435.6, Fat 8.4, SaturatedFat 1.3, Cholesterol 108.9, Sodium 891.6, Carbohydrate 46, Fiber 1.6, Sugar 5.2, Protein 41.1

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