Stir-Fry Chicken with Baby Bok Choy & Peppers
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
Cut chicken breast into bite-size pieces about ½ inch (1.25 cm) square. Set aside.
Cook the brown rice in unsalted water for time specified on package – about 45 minutes.
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.
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.
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.
|Per 500 g serving||Amount|
|Saturated Fat||1.5 g|
|Per 500 g serving||% Daily Value|