Ginger chicken stir-fry with greens

Prep 10 min
Total 16 min
Makes 3 Servings



baby bok choy
skinless, boneless chicken breasts
1/2 cup
3 tbsp
1 tsp
grated fresh ginger
1 tbsp
1 cup
chicken broth, preferably low-sodium
4 cups
lightly packed baby spinach


  • SLICE baby bok choy in half lengthwise. Cut chicken into bite-size strips. In a bowl, stir teriyaki with cornstarch until dissolved. Add garlic and ginger.
  • HEAT oil in a large frying pan or wok over medium-high heat. Add chicken and stir-fry until no longer pink, about 3 min. Add broth, teriyaki mixture and bok choy. Pan will be full, but greens wilt quickly. Stir constantly until chicken is cooked through, 3 to 4 min. Stir in spinach and serve over noodles or rice.


Calories 289, Protein 37 g, Carbohydrates 19 g, Fat 7 g, Fibre 2 g, Sodium 2286 mg.
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