Broccoli Bok Choy and Ginger Chicken Stir Fry
The simplicity of this flavour-packed dish makes it perfect for a fast mid-week dinner. Serve over rice or Asian noodles.
- Prep time: 15 minutes
- Cooking time: 15 minutes
- Makes: 4 servings
Ingredients
Sauce
| ¼ cup (60 mL) peanut butter |
| 3 tbsp (45 mL) oyster sauce |
| 2 tbsp (30 mL) each soy sauce and hot Chinese chili garlic sauce |
| 1 tbsp (15 mL) sesame oil |
| ½ cup (125 mL) water |
| ½ tsp (2 mL) cornstarch |
Stir Fry
| 2 tbsp (30 mL) peanut or vegetable oil, divided |
| 1 lb (500 g) skinless boneless chicken breasts or thighs, cut into thin strips |
| 3 cups (750 mL) bite-sized broccoli florets |
| 4 mini or baby bok choy, washed and halved or quartered |
| 1 tbsp (15 mL) minced ginger |
| 2 tbsp (30 mL) coarsely chopped peanuts |
Directions
In a medium bowl, stir sauce ingredients together until cornstarch is dissolved. Set aside
Heat 1 tbsp (15 mL) oil in a large non-stick frying pan over medium-high heat. Add chicken and stir until golden and cooked through, about 5 minutes. Set aside in a bowl.
To the same pan, add remaining oil, then broccoli. Stir continuously for 2 minutes, adding about 2 tbsp (30 mL) of water after 1 minute. Add bok choy and ginger, and stir until barely wilted, adding 1 to 2 tbsp (15 to 30 mL) water if it begins to stick. Return chicken to pan. Stir sauce, then add to pan. Stir continuously until vegetables and chicken are coated and sauce thickens. Serve sprinkled with peanuts.
Nutrition
Per serving: 370 calories, 22 g fat (4 g saturated fat, 0 g trans fat), 55 mg cholesterol, 1070 mg sodium, 14 g carbohydrate, 4 g fibre, 4 g sugars, 31 g protein
