Best Chicken And Bok Choy Stir Fry Recipes

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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 STIR FRY WITH KALE AND BOK CHOY



CHICKEN STIR FRY WITH KALE AND BOK CHOY image

Categories     Chicken     Dinner

Yield 4

Number Of Ingredients 18

8 ounces boneless, skinless chicken breast, cut across the grain into 1/4-inch-thick by 1/2-inch-wide pieces
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
Salt to taste
1/4 cup chicken stock or vegetable stock
1 tablespoon low-sodium soy sauce
1 bunch kale, stemmed and washed well in 2 rinses of water
2 tablespoons peanut oil, rice bran oil or canola oil
1 tablespoon minced ginger
2 fat garlic cloves, minced
1/2 teaspoon red pepper flakes
4 to 6 scallions (1/2 bunch), cut on the diagonal in 1/2-inch lengths, dark green part separated
6 to 8 brussels sprouts, quartered (about 1/2 pound)
1 small or 1/2 large red bell pepper, cut in thin 2-inch strips
1/2 pound baby bok choy, cut in 1-inch slices
Freshly ground pepper
Rice, whole grains or noodles for serving

Steps:

  • 1. In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes. 2. Bring 2 to 3 quarts of water to a rolling boil in a large saucepan and add the kale. Boil 1 minute, until just tender, and transfer to a bowl of cold water. Do not drain the water from the pot. Drain the kale, squeeze out excess water and chop coarsely. 3. Combine the remaining rice wine, the stock and the soy sauce in a small bowl and set near your wok. 4. Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain well in a colander. 5. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the white and light green pieces of scallions, the brussels sprouts and the red pepper and stir-fry for 2 minutes. Add the bok choy and stir-fry for another minute. Add the chicken, the kale and the broth mixture. Sprinkle with salt and pepper to taste and stir-fry until the chicken is cooked through, 1 to 2 minutes. Sprinkle on the green scallion ends. Remove from the heat and serve with grains or noodles.

CHICKEN AND BOK CHOY STIR FRY



CHICKEN AND BOK CHOY STIR FRY image

Categories     Chicken     Stir-Fry

Yield 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 chili 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 30 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.

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