Chicken, Bok Choy, and Carrot Stir Fry

Chicken, Bok Choy, and Carrot Stir FryAs 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!

Chicken, Bok Choy, and Carrot Stir Fry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
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.

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.

Happy eating!


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