Ginger chicken stir-fry with greens
Chatelaine
A simple Asian dish that's packed with protein and vitamin A. Serve with rice or noodles for a complete nutrient-packed meal.
Ingredients
-
4
baby
bok choy
-
3
skinless, boneless
chicken breasts
-
1/2 cup
teriyaki sauce
-
3 tbsp
cornstarch
-
1 tsp
grated fresh
ginger
-
1
garlic clove
-
1 tbsp
vegetable oil
-
1 cup
chicken broth
, preferably low-sodium
-
4 cups
lightly packed baby
spinach
Instructions
-
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.
Nutrition (per serving)
- Calories
- 289,
- Protein
- 37 g,
- Carbohydrates
- 19 g,
- Fat
- 7 g,
- Fibre
- 2 g,
- Sodium
- 2286 mg.
