Quick Chicken and Greens Stir-fry

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10 min


3 servings

* PLUS Cooking time: 6 minutes
Quick Chicken and Greens Stir-fry


  • 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


  • 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,

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.