Inspired by my old friend, A Lady in London’s, incredible foodie experiences while traveling in the Philippines and Malaysia this past week, I wanted to make something stir-fried tonight for dinner. This recipe was fast and simple! I prepped everything before heating up the wok so that I could just keep the cooking flow moving. I’d say prep was about 10 minutes and cooking time was another 10. Not too shabby! I started my rice before I prepped all the veggies and chicken so that it would be done on time. The timing worked out very well.

©EverydayCookingAdventures 2013

I followed each step precisely and didn’t add or subtract anything tonight. This stir-fry came out fantastic! The only addition I’d make now looking back is to add an extra tablespoon of soy sauce…but I like things more on the salty side so take this advice with a grain of salt, pun intended! If you want a quick and flavorful dinner that is also colorful to look at, I recommend this recipe. Here’s my chicken with bok choy: #marthastewart

©EverydayCookingAdventures 2013

Stir-Fried Chicken with Bok Choy

Everyday Food, April 2012
Total Time: 20 minutes
Serves 2

Ingredients

• 3 tablespoons low-sodium soy sauce
• 1/2 tablespoon rice vinegar
• 2 teaspoons light-brown sugar
• 1 boneless, skinless chicken breasts (about 1/2 pound total)
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 garlic clove, thinly sliced
• 1 teaspoon minced, peeled fresh ginger
• 2 cups sliced bok choy
• 1/2 small red chile or jalapeno, seeded and sliced
• Cooked rice, for serving

Directions
1. In a small bowl, combine soy sauce, vinegar, brown sugar, and 1 1/2 tablespoons water.

2. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated.

3. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes.

4. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture from step 1 and cook until sauce thickens slightly, 2 minutes. Serve over rice.