Who needs takeout when you can prep and cook a much healthier, tastier stir-fry in half the time delivery would take to reach the door.
Quick Chicken and Greens Stir-fry
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PREP TIME
10 min
Makes
3 servings
* PLUS Cooking time: 6 minutes
Ingredients
- 4 baby bok choy
- 3 skinless, boneless chicken breasts
- 1/2 cup teriyaki sauce
- 3 tbsp cornstarch
- 1 tsp minced ginger
- 1 tbsp vegetable oil
- 1 cup low-sodium chicken broth
- 4 cups lightly packed baby spinach
Instructions
- If using baby bok choy, slice in half lengthwise. If using regular bok choy, slice into pieces, about 1 in. (2.5 cm) wide. 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,
FILED UNDER: Dinner lunch Stir Fry stovetop vegetables world cuisine
