So bok choy was my choice a long time ago and then I lost the recipe to put it on here...so I've slacked on my blogging duties! So here's a little about bok choy.
It is a Chinese cabbage that is typically used in Chinese cuisine. It is also known as "white cabbage" due to its white stalk that resembles celery and its green leafy leaves, which look similar to romaine lettuce. When choosing bok choy, make sure the stalk is very firm and the leaves are free from yucky brown spots. Shoppers can typically find this unique cabbage year round at most local grocery stores.Sesame Chicken and Bok Choy Stir-Fry
from weightwatchers.com
pts per serving: 5
12 oz chicken breast, boneless, skinless, cut crosswise into 1/2-inch to 3/4-inch strips
2 Tbsp cornstarch
2 tsp canola oil, divided
12 oz chicken breast, boneless, skinless, cut crosswise into 1/2-inch to 3/4-inch strips
2 Tbsp cornstarch
2 tsp canola oil, divided
1 tsp dark sesame oil, divided
1 small onion(s), cut into thin strips
1 Tbsp ginger root, fresh, grated
1 Tbsp minced garlic
5 cup(s) bok choy, sliced crosswise 1/4" to 1/2" thick
2 Tbsp water
2 Tbsp low-sodium soy sauce
1 small onion(s), cut into thin strips
1 Tbsp ginger root, fresh, grated
1 Tbsp minced garlic
5 cup(s) bok choy, sliced crosswise 1/4" to 1/2" thick
2 Tbsp water
2 Tbsp low-sodium soy sauce
Instructions:
-Toss chicken with cornstarch in a medium bowl until coated.-Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon canola oil and 1/2 teaspoon sesame oil. Add chicken and stir-fry until browned and cooked through, about 4 minutes; remove to a plate.
-Heat remaining teaspoon canola oil in same skillet. Add onion and cook over medium-high heat, stirring frequently, until golden and almost tender, about 4 minutes.
-Stir in ginger and garlic; cook a few seconds until fragrant.
-Add bok choy and water; stir-fry over medium-high heat until bok choy is crisp-tender, about 4 minutes.
-Add chicken back to skillet; pour in soy sauce and cook, stirring, until chicken is hot, about 1 to 2 minutes. Sprinkle with remaining 1/2 teaspoon of sesame oil; toss to coat. Add a few tablespoons more water if you prefer a thinner sauce. Yields about 1 cup per serving.
And the finished product!! It was very yummy...we really like the crispness of the bok choy, it had a very unusual texture, somewhat similar to water chesnuts. Enjoy!!
