Sizzling Chicken with Bok Choy from Jennifer Tyler Lee's The 52 New Foods Challenge Recipe
This simple stir-fry recipe is an easy version of one of my favorite Asian comfort foods: clay-pot chicken. It delivers a big, cozy umami flavor with very little effort. One of my go-to weeknight recipes, it’s easy to prepare, tastes delicious, and can make an encore appearance in your lunchbox the next day.
{VIDEO} Watch the one minute technique video in the Useful Links section for quick tips on how to make this stir fry recipe.
Ingredients
- 4 bunches baby bok choy, chopped into 1-inch sections
- 2 cloves garlic, minced
- 1 tablespoon mirin (optional)
- ¼ cup tamari or soy sauce
- ¼ teaspoon Chinese five-spice
- 1 tablespoon honey
- 1 tablespoon grapeseed oil
- 1 pound boneless chicken thigh, trimmed and diced into ½-inch pieces
- 4 cups long-grain brown rice, cooked
Directions
- In a medium bowl, whisk together the garlic, mirin, tamari, five-spice, and honey. Add the chicken and stir to coat.
- Heat a wok or large sauté pan over medium-high heat. Add the oil, then the marinated chicken and sauté, stirring occasionally, for 7 minutes, or until the chicken is crispy on the edges and bounces back gently when pressed with a fork.
- Just before the chicken is finished, add the stalks of the bok choy leaves to the wok. Cover and let cook for 3 minutes. Add the remaining bok choy leaves, cover, and cook for 2 minutes more, or until the leaves are bright green.
- Add the rice and gently mix to combine.
- Serve warm in a large bowl, family-style.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1043g | |
| Recipe makes 4 servings | |
| Calories 1031 | |
| Calories from Fat 211 | 20% |
| Total Fat 23.95g | 30% |
| Saturated Fat 5.56g | 22% |
| Trans Fat 0.2g | |
| Cholesterol 75mg | 25% |
| Sodium 1460mg | 61% |
| Potassium 2491mg | 71% |
| Total Carbs 165.16g | 44% |
| Dietary Fiber 14.0g | 47% |
| Sugars 14.89g | 10% |
| Protein 42.37g | 68% |
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