Chicken, Basil and Bok Choy Stir-Fry Recipe | Tasting Table
Prep Time:
18 minutes
Cook Time:
12 minutes
Servings:
4 servings
Ingredients
  • 1 tablespoon fish sauce
  • 1½ teaspoons low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 garlic cloves, very finely chopped
  • 3 boneless, skinless chicken breasts, sliced into bite-size pieces
  • 2 teaspoons canola or grapeseed oil
  • 1 small red onion, halved and thinly sliced
  • 2 fresh red chiles (such as Fresno chiles), thinly sliced crosswise
  • 1 cup thinly sliced bok choy stems
  • 1 cup thinly sliced bok choy greens
  • 1½ cups roughly chopped fresh basil leaves
  • Juice of 1 lime
Directions
  1. To a large bowl, add the fish sauce, soy sauce and cornstarch and whisk until smooth. Add the garlic and chicken, toss to coat and set aside to marinate.
  2. To a large nonstick skillet set over medium-high heat, add the oil. Once it starts to shimmer, after about 1 minute, add the red onion and chiles. Cook until the red onions brown around the edges, about 2 minutes. Stir in the bok choy stems, cook for 1 minute, then add the chicken. Cook, stirring often, until the chicken is nearly cooked through, 5 to 6 minutes.
  3. Stir in the bok choy greens, 1¼ cups of the basil leaves and the lime juice. Once the greens are wilted, transfer the stir-fry to a platter. Sprinkle with the remaining basil leaves and serve. Calories per Serving: 150; Sodium: 500mg; Total Carbohydrate: 8g; Fiber: 2g; Protein: 22g; Fat: 4g