Have this stir-fry recipe in your back pocket for those nights when only a quick meal will do: Chicken is first marinated with soy, fish sauce and garlic, then quickly sautéed over high heat with chiles, red onion and sturdy bok choy stems. The bok choy's tender leaves, along with fresh lime juice and roughly chopped basil, are tossed in at the end, adding brightness and texture. It's a one-pan meal that sizzles.
Chicken, Basil and Bok Choy Stir-FryRecipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
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
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
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