Stir-Fried Chicken and Baby Bok Choy
Servings: 4
Ingredients
- 1 pound boneless skinless chicken thighs, thinly sliced
- 1/2 teaspoon Kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon arrowroot starch
- 2 tablespoons avocado or olive oil, plus more as needed
- 1/2 white onion, sliced thinly
- 2 baby bok choy, ends removed and cut in half
- 2 garlic cloves, minced
- 1 8-ounce can water chestnuts, drained
- 1 teaspoon freshly grated ginger
- 1/4 cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon crushed red pepper flakes, optional for spice
- Prepared rice, optional for serving
Instructions
- In a large mixing bowl, add the chicken, salt, pepper, and arrowroot. Toss until evenly coated.
- Heat the oil in a large skillet set over medium-high heat. Once hot, add the chicken, working in batches as needed, and cook on both sides until golden brown, 3 to 4 minutes per side. Transfer to a plate and repeat with the remaining chicken.
- Add the onions and cook, stirring, until softened, about 3 minutes. If your pan is dry, add an additional 1 tablespoon oil.
- Add the bok choy, garlic, and water chestnuts. Cook until the bok choy is tender, about 5 minutes.
- Reduce the heat to medium. Add the ginger, tamari, rice vinegar, and crushed red pepper flakes (if using). Stir to combine. Let simmer until the sauce thickens, 3 to 5 more minutes.
- Reduce the heat to low and add the chicken back into the skillet. Gently toss until the chicken is well-coated in the sauce and reheated, 1 to 2 more minutes. Taste and add additional salt and pepper as needed.
- Serve as desired and enjoy!
Nutrition
Calories: 232kcal | Carbohydrates: 6g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1244mg | Potassium: 348mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2617IU | Vitamin C: 27mg | Calcium: 84mg | Iron: 2mg