Chicken, Bok Choy, and Carrot Stir Fry
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 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
  1. Heat 1 tablespoon canola oil in large skillet or wok. Stir fry chicken in hot oil until cooked through.
  2. Add remaining canola oil to pan. Stir fry veggies until tender-crisp.
  3. Return chicken to pan. Combine soy sauce, sesame oil, and honey. Pour over stir fry, heat through.
  4. Combine chicken broth and cornstarch, pour over stir fry. Continue to cook, stirring constantly, until sauce thickens. Serve over hot rice.
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