This Chicken-Bok Choy Stir-Fry is a quick, flavorful weeknight dinner that balances savory, sweet, and tangy notes. The dish features tender strips of skinless chicken breast and crisp-tender bok choy, all coated in a glossy sauce made with soy sauce, honey, fresh lemon juice, and ground ginger. Served over fluffy long-grain rice, it offers a satisfying texture contrast and a burst of fresh aromatics. It&# 226;ÂÂs a healthy, low-fat option that comes together in under 40 minutes, making it perfect for busy evenings or light lunches. The combination of umami-rich soy sauce and bright citrus creates a complex flavor profile that feels both comforting and refreshing. Ideal for those who enjoy simple, clean ingredients with maximum taste.
Chicken-Bok Choy Stir-Fry
Description
This Chicken-Bok Choy Stir-Fry is a quick, flavorful weeknight dinner that balances savory, sweet, and tangy notes. The dish features tender strips of skinless chicken breast and crisp-tender bok choy, all coated in a glossy sauce made with soy sauce, honey, fresh lemon juice, and ground ginger. Served over fluffy long-grain rice, it offers a satisfying texture contrast and a burst of fresh aromatics. It&# 226;ÂÂs a healthy, low-fat option that comes together in under 40 minutes, making it perfect for busy evenings or light lunches. The combination of umami-rich soy sauce and bright citrus creates a complex flavor profile that feels both comforting and refreshing. Ideal for those who enjoy simple, clean ingredients with maximum taste.Ingredients
Directions
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Place rice and 2 1/2 cups water in a 2-3 quart saucepan; bring to a boil over high heat.
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Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
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Meanwhile, in a small bowl, whisk together chicken broth, cornstarch, lemon juice, soy sauce, honey, and ground ginger until smooth; set aside.
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Cut chicken breasts crosswise into 1/2-inch wide strips.
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Heat a wok or large skillet over high heat; add oil and swirl to coat.
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Add chicken strips to the wok and stir-fry until no longer pink in the center, about 2-3 minutes.
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Remove chicken from wok and cover to keep warm.
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Add bell pepper, bok choy, and 2 tablespoons water to the wok; cover tightly and cook until vegetables are tender-crisp, about 1 1/2-2 minutes.
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Remove vegetables and set aside.
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Stir the broth mixture again to recombine, then pour into the hot wok.
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Stir constantly until the sauce bubbles and thickens, about 1 minute.
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Return chicken and vegetables to the wok; toss gently to coat everything in the sauce.
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Spoon cooked rice into the center of a serving platter.
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Arrange the chicken and vegetable mixture around the rice, placing bok choy around the rim for presentation.
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Serve immediately, adding additional soy sauce to taste if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 434.2kcal
- % Daily Value *
- Total Fat 9.9g16%
- Saturated Fat 2.8g14%
- Cholesterol 137.5mg46%
- Sodium 545.4mg23%
- Total Carbohydrate 30.3g11%
- Dietary Fiber 0.4g2%
- Sugars 3.4g
- Protein 50.3g101%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
