Chicken and Bok Choy Stir Fry
4

FROM OUR FARMS TO YOUR TABLE

  • BackBack

Chicken and Bok Choy Stir Fry

  • Servings: 4
  • Prep Time: 10 MINS
  • Cook Time: 30 MINS

PRINT THIS RECIPE: Print

Directions

Step one
In a bowl, whisk to combine hoisin and soy sauces, vinegar and scallions, set aside.
Step two
Heat oil in a large wok or skillet over medium-high heat until it just starts to smoke. Season chicken with salt & black pepper & carefully place in hot wok/skillet. Sauté chicken, tossing occasionally, until well browned and cooked through, 5-6 minutes. Chicken is cooked through when the internal temperature reaches 165°. Transfer to a plate.
Step three
Add carrots and bok choy to wok/skillet, stir fry for 3 minutes, add garlic and ginger and continue to stir fry for 2-3 minutes more, at this point the bok choy should be tender. Add hoisin mixture to wok/skillet & bring to a boil, then return chicken and all accumulated juices to wok/skillet and toss until well coated & heated through, 2-3 minutes. Remove from heat, divide into 4 large bowls, garnish with sesame seeds and enjoy.

TIPS

Rice vinegars can be bought either seasoned or unseasoned. Difference is seasoned has sugar added to it, unseasoned doesn’t. So if you are watching your sugar intake you might want to choose unseasoned. Look for bok choy stalks that are pure white and firm, leaves that are dark green and aren’t wilted. Goes great with a side of white or brown rice.

Ingredients

1-1/2 lb RANGER® Free Range Boneless Skinless Chicken Breast Tenders
1/3 cup Hoisin Sauce
2 tbsp Soy Sauce
2 tbsp Rice Vinegar
Scallions, thinly sliced
1-2 tbsp Peanut or Vegetable Oil
  Kosher Salt
  Black Pepper
Large Carrot, peeled, diagonally sliced 1/4" thick
Heads Baby Bok Choy, root ends removed, quartered lengthwise
Garlic Cloves, thinly sliced lengthwise
1 tbsp Ginger, peeled & minced
2 tsp Sesame Seeds, for garnish

Directions

Step one
In a bowl, whisk to combine hoisin and soy sauces, vinegar and scallions, set aside.
Step two
Heat oil in a large wok or skillet over medium-high heat until it just starts to smoke. Season chicken with salt & black pepper & carefully place in hot wok/skillet. Sauté chicken, tossing occasionally, until well browned and cooked through, 5-6 minutes. Chicken is cooked through when the internal temperature reaches 165°. Transfer to a plate.
Step three
Add carrots and bok choy to wok/skillet, stir fry for 3 minutes, add garlic and ginger and continue to stir fry for 2-3 minutes more, at this point the bok choy should be tender. Add hoisin mixture to wok/skillet & bring to a boil, then return chicken and all accumulated juices to wok/skillet and toss until well coated & heated through, 2-3 minutes. Remove from heat, divide into 4 large bowls, garnish with sesame seeds and enjoy.

TIPS

Rice vinegars can be bought either seasoned or unseasoned. Difference is seasoned has sugar added to it, unseasoned doesn’t. So if you are watching your sugar intake you might want to choose unseasoned. Look for bok choy stalks that are pure white and firm, leaves that are dark green and aren’t wilted. Goes great with a side of white or brown rice.