Tuesday, January 12, 2016

Chicken with Broccoli and Bok Choy

Stir fry is the ultimate quick and easy weeknight meal. The prep is easy, it cooks quickly, and you can change up the ingredients based on what you are craving or what you have on hand. 
This stir fry uses chicken, broccoli, and bok choy and the sauce is a mixture of sweet and spicy. Bok choy is one of my favorite vegetables to use in a stir fry. You get crunchy and leafy in one veg, and the flavor is just slightly bitter. The steps to a stir fry are simple - marinate meat, cook, add veggies, add sauce, simmer, serve. This recipe would also work well with shrimp, beef, or even tofu. 
Chicken with Broccoli and Bok Choy

  • 3 chicken breasts (approximately 1.25lbs) cut into chunks
  • Marinade: 3 Tbsp soy sauce, 1 tsp rice vinegar
  • 1 Tbsp cornstarch
  • 1 tsp olive oil
  • 1 tsp sesame oil
  • 3 cloves garlic, sliced
  • 1/2 sm onion, sliced
  • 1 sm head of broccoli cut into florets
  • 1 bunch of bok choy, chopped (cut off the very bottom part and a few inches of the top greens, leaving you mostly white stem and white stem with leafy greens)
  • 1/2 c chicken broth
  • 3 Tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp Hoisin sauce (or more if you want it sweeter)
  • 1 tsp (or more) hot sauce, like Sambel Oelek (chili paste) or Sriracha 
  • Toss chicken with the marinade and set in fridge for at least 30 minutes. Toss with cornstarch when you are ready to cook.
  • Heat the olive and sesame oils in a large wok or saute pan over medium high heat
  • Add the chicken and cook until almost done
  • Add the garlic and onions; saute 1 min
  • Add the broccoli and bok choy; saute 2 minutes
  • Add the chicken broth, soy sauce, rice vinegar, hoisin and hot sauce
  • Lower heat and let simmer 5 minutes
  • Serve over rice or noodles

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