Saucy bites of chiken are tossed with crisply tender bok choy and a diced jalapeno in a flavorful soy sauce glaze. When I saw this recipe in the latest issue of Everyday Food, I immediately added Bok Choy to my grocery list.
This was a hit with every member of the family. It’s amazing how a great sauce will make even my pickier eaters devour every bite on their plates.
There was almost no heat from the jalapeno in this recipe, it simply added another layer of flavor to this dish. I am planning to use two peppers next time (and there will definitely be a next time) that I make this. I think that a bit of real heat would be a great addition to this dish.
Chicken and Bok Choy Stir Fry
- 1 lb boneless skinless chicken thighs or breasts diced into 1/2" pieces
- 1 rounded tablespoon arrowroot or cornstarch
- 6 cups sliced bok choy about 1 head
- 1-2 jalapenos seeded and diced
- 2 tablespoons olive oil
- 1 tablespoon finely minced fresh ginger
- 2 large garlic cloves minced
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- In a small bowl, combine the soy sauce, vinegar and brown sugar. Set aside. In a medium bowl, toss the chicken pieces with the arrowroot. In a large skillet over medium-high heat, warm the oil and add the garlic and ginger. Saute just until fragrant, about 1 minute.
- Add the chicken, toss in the garlic and ginger to coat. Spread the pieces across the bottom of the skillet. Sear the pieces and turn as needed. Cook, stirring occasionally, until lightly browned and barely cooked through, about 6-7 minutes.
- Add the bok choy and jalapeno and cook, tossing with tongs or stirring constantly for about a minute, just until the bok choy is wilted. Add the soy sauce mixture and toss well to coat. Cook for about 2 minutes, just until the sauce is thickened. Serve over rice if desired. Enjoy!