As I mentioned in my last post, my niece and her husband are always up for trying anything I make. While they were visiting over the weekend, I made a stir fry with the bok choy and some of the onion in our box. I also used up some of the leftover vegetables in our refrigerator. Must have been pretty good-there were no leftovers!
- 3 tablespoons canola oil, divided
- 2 pounds chicken breast, trimmed and sliced thinly
- 1 medium head bok choy
- 1 cup baby carrots, sliced in half lengthwise
- 4 cloves garlic, chopped
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- ¼ cup low sodium soy sauce
- ¼ teaspoon sesame oil
- 2 tablespoons honey
- ¼ cup low sodium chicken broth
- 2 tablespoons cornstarch
- 2 cups cooked rice
- Heat 1 tablespoon canola oil in large skillet or wok. Stir fry chicken in hot oil until cooked through.
- Add remaining canola oil to pan. Stir fry veggies until tender-crisp.
- Return chicken to pan. Combine soy sauce, sesame oil, and honey. Pour over stir fry, heat through.
- Combine chicken broth and cornstarch, pour over stir fry. Continue to cook, stirring constantly, until sauce thickens. Serve over hot rice.
I like doing a stir fry for company-you can chop all the ingredients in advance, and it cooks quickly when company arrives and it is close to time to eat.