Description
A quick and healthy stir-fry featuring tender chicken and crisp bok choy, perfect for a weeknight dinner.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 4 cups bok choy, chopped (about 4 small heads)
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for about 5-7 minutes, stirring frequently, until the chicken is cooked through and no longer pink.
- Add the garlic and ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
- Stir in the bok choy and red bell pepper, cooking for another 3-4 minutes until the vegetables are tender but still crisp.
- Pour in the soy sauce, oyster sauce, and sesame oil, stirring to combine.
- Add the cornstarch mixture to the skillet, stirring until the sauce thickens, about 1 minute.
- Season with salt and pepper to taste. Serve over cooked rice or noodles.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes or a splash of sriracha to the sauce.
- You can also substitute chicken with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg