Tuesday, December 22, 2009

Stir Fried Chicken with Baby Bok Choy

It seems almost ridiculous to share a recipe for a stir fry.  Stir fries, by their very nature, don't really require a recipe.  But this is one that is particularly easy, quick, and delicious, so I thought I ought to share.

I think we all can agree that the only hard part about a stir fry is all the chopping that has to be done before the heat comes on.  Well, in this one, there is barely any chopping at all.  If you have a garlic press and a microplane, then the only chopping you have to do is to the cut the stem bottoms off the bok choy.  And you can use kitchen shears to cut up the chicken.   This is the lazy man's stir fry, my friends.  And it tastes pretty great.

Serve over steamed brown rice, or go crazy and make some yummy noodles.

Stir Fried Chicken with Baby Bok Choy
serves 2


1 tablespoon dry sherry
1 tablespoon low sodium soy sauce
1 teaspoon Sriracha sauce (or other Asian chile sauce)
1/2 pound baby bok choy
2 teaspoons canola oil
1 clove garlic, minced or pressed
1 teaspoon grated fresh ginger
2 small boneless skinless chicken breasts, cut into bite-sized pieces


1.  Mix together the sherry, soy sauce, and Sriracha, and set aside.  Chop the stem bottoms off the bok choy and separate the leaves.

2.  Heat one teaspoon of oil in a wok over high heat.  When it's hot, add the bok choy and cook, stirring, for about 1 minute, until just wilted and still crisp tender.  Remove from wok and set aside in a bowl.

3.  Add remaining teaspoon of oil to the wok and heat over high heat.  When hot, add the garlic and ginger and cook for only about 10 seconds, stirring, before adding the chicken.   Stir fry until chicken is browned and nearly done.  Add the sauce and bok choy to the wok and toss everything together, cooking about one additional minute.  Serve.


1 comment:

  1. Looks and sounds fabulous. My folder is about burst with all the amazing recipes from your blog stuffed in there.