February 05, 2017
Dinner, Lunch, Main Dish,
Poultry, Chicken, Vegetables, Bok Choy, Carrot, Chinese, Japanese, North American, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Small Batch Cooking, Entertaining, Summer, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, Boneless Pieces, Spring, Kosher Meat more
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"This is a very quick cooking, yet very simple stir fry - and, it has been online for quite a while. Now, I prefer pork; but, chicken is something, that me - and, many people always have on hand - but, you can use either one. And, my go to vegetables are onion, red bell pepper, carrots; and, the bok choy of course. However, I also like to change it up by adding mushrooms and/or zucchini too. I try to use what is in season; or, what I have on hand. You can always add more; but, I try to keep this fairly simple. Note: You can actually buy the carrots pre-cut in match sticks, which I love. I keep them on hand all the time for salads, soups, sandwiches, and stir fries. They are a great 'go-to shortcut.'"
Chicken ... After you slice your chicken; season with salt and pepper on both sides. Then, let it rest on the counter to take the chill off. You never want to cook with a cold protein. Remember, you can also use pork if you want; it is equally as good. I would usually use a pork tenderloin.
Sauce ... Add all the ingredients to a measuring cup or small bowl; and, mix to combine. I always start with 3/4 cup chicken broth; you can always add more a bit later on. Then, simply set to the side.
Vegetables ... This is extremely quick cooking; so, make sure to get all your vegetables prepped ahead of time.
Chicken ... Add half of the oil to a large wok or saute pan (non-stick) preferred; and bring to high heat. Saute the chicken until golden brown, stirring often. This will only take a couple of minutes. The chicken will continue to cook once returned to the pan with the sauce and vegetables. Once the chicken is lightly browned, transfer to a plate; as you cook the vegetables.
Vegetables ... Add remaining oil; and add the carrots, bell pepper, onion, celery, and red pepper flakes; and, cook 3 minutes until the vegetables begin to soften. Remember, you want them tender; but, still crisp. Then, add the bok choy, garlic and ginger; and, stir until everything is combined; and, cook just a couple of minutes.
Finish ... Add the chicken back in, along with the sauce; and, toss to combine. Continue to cook another 2 minutes; just, until everything is heated through - and, the sauce begins to thicken. If you like a bit more sauce; you can add a bit more chicken broth - I usually use the full cup; because I like a bit more sauce. Always season as you go. The soy is salty; and, red pepper flakes spicy - so, you may not need any additional seasoning - but, season to taste.
Serve and ENJOY! ... I like to serve this over rice noodles - however; you can use lomein, chow mein noodles, rice; or, enjoy it plain if you want. And, don't forget to garnish with the scallions - and, optional sesame seeds if you want. A citrus salad on the side is all that is needed. Again, the carrots, pepper and bok choy are my favorites; however, you can use or/add zucchini or mushrooms too. All are equally as good in this very quick and easy stir fry.
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