Stir-Fry Chicken with Baby Bok Choy & Peppers

Stir-Fry Chicken with Baby Bok Choy & Peppers

Baby bok choy is one of my favourite greens for a stir-fry as it cooks quickly and has a mild, sweet taste. The bit of brown sugar is added to balance and heighten the flavours and the dish is finished with a sprinkle of fresh cilantro and crunchy, toasted almonds.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 8 cup (2 L) baby bok choy, sliced into 1/2 inch pieces (1.25 cm)
  • 1 cup (250 mL) red peppers, sweet, fresh
  • 1 tbsp (15 mL) hot red chili peppers, fresh, minced
  • 2 garlic, cloves, fresh, minced
  • 2 tbsp (30 mL) ginger, fresh, minced
  • 1/2 cup (125 mL) cilantro, fresh, chopped
  • 1 lb (0.5 kg) chicken breast, boneless, skinless
  • 1 cup (250 mL) brown rice, short grain
  • 1 tbsp (15 mL) oil, canola
  • 1/2 cup (125 mL) chicken broth, low sodium, ready-to-serve
  • 1 tbsp (15 mL) brown sugar, packed
  • 1 tbsp (15 mL) tamari, lite
  • 1/4 cup (60 mL) almonds, sliced or whole, toasted

Instructions

  1. Cut the baby bok choy into ½ inch (1.25 cm) pieces cross wise (ie., like cutting celery). Slice red pepper and mince the hot chili pepper (optional). Mince the garlic and fresh ginger. Chop the cilantro. Set all aside separately.

  2. Cut chicken breast into bite-size pieces about ½ inch (1.25 cm) square. Set aside.

  3. Cook the brown rice in unsalted water for time specified on package - about 45 minutes.

  4. Heat oil over medium-high heat for a few minutes in a non-stick pan. Add chicken pieces with the ginger and garlic and stir-fry until the chicken is white and nearly cooked through - about 4 minutes.

  5. Stir in chicken broth, reserved bok choy, red peppers and hot chili pepper (optional). Sprinkle with the brown sugar and lite tamari. Toss and stir-fry another few minutes until the bok choy is tender-crisp.

  6. Serve over cooked short-grain brown rice. Garnish with minced cilantro and toasted almonds.

Bok choy, also known as Pak-choi, is an Asian cabbage. Substitutes can be green cabbage or baby spinach.

Cook time shown is for the stir-fry. Allow more time if you have to cook rice.

Nutrition Info

  • Per 500 g serving Amount
  • Calories 440
  • Protein 35 g
  • Fat 12 g
  • Saturated Fat 1.5 g
  • Carbohydrate 52 g
  • Fibre 7 g
  • Sugar 8 g
  • Cholesterol 65 mg
  • Sodium 360 mg
  • Per 500 g serving % Daily Value
  • Potassium 25
  • Calcium 20
  • Iron 15
  • Vitamin A 150
  • Vitamin C 190
  • Vitamin B6 59
  • Vitamin B12 22
  • Folate 55
  • Magnesium 37
  • Zinc 18

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