Chicken and Bok Choy Stir Fry
Chicken and bok chok stir fry is full of tender cubed chicken, bok choy, mushrooms and peppers all tossed in a stir fry sauce for a healthy, easy dinner!
Yield: 4 servings
Ingredients
- 1 tablespoon canola oil, divided
- 1 ½ lbs. boneless skinless chicken breasts, cut into ½ inch cubes
- Salt and black pepper
- 1 large bok choy, ends trimmed and thinly sliced horizontally
- 8 oz. baby cremini mushrooms, sliced
- 1 medium red bell pepper, thinly sliced (and halved if the pieces are long)
- ½ cup matchstick carrots
- ¾ cup stir fry sauce
Instructions
- Heat ½ tablespoon of canola oil in a large skillet over medium-high heat.
- Sprinkle the chicken lightly with salt and black pepper. Add to the skillet and cook over medium high heat until almost cooked through, 5-6 minutes. Remove the chicken from the pan and cover to keep warm.
- Add the remaining ½ tablespoon of canola oil to the same skillet. Add the bok choy, mushrooms, pepper and carrots and stir fry for 3-5 minutes, until slightly tender, stirring regularly.
- Return the chicken to the pan and stir to mix well.
- Add the stir fry sauce to the pan and mix well.
- Reduce the heat to medium low, stir for 1-2 more minutes, until everything is heated through, the chicken is cooked and the veggies are tender.
- Serve hot and enjoy!
Notes
Leftovers can be stored, once cooled, in a covered container in the refrigerator for up to 5 days. Reheat in the microwave or over medium low heat in a skillet, until warmed through.
Nutrition
Calories: 279kcal | Carbohydrates: 10g | Protein: 41g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 109mg | Sodium: 349mg | Potassium: 1527mg | Fiber: 4g | Sugar: 5g | Vitamin A: 13038IU | Vitamin C: 136mg | Calcium: 247mg | Iron: 3mg
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