Got To Be NC
Recipe by: Lisa Prince

One of the best things about making stir fry is you can use plenty of vegetables. This dish is rich and flavorful because it uses chicken thighs. Not a fan of curry, use a little less or choose a different spice.

Servings: 4
Cook Time: Prep time: 15 minutes; Total time: 25 minutes
Meal Type: Entree
NC Ingredients: Chicken, bok choy, celery, mushrooms, pepper

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Ingredients

1 1/2
lbs. boneless, skinless chicken thighs (about 6 thighs) cut into 1-inch pieces
2
tsp curry powder
1/2
tsp salt
1/8
tsp cayenne pepper
1
tbsp olive oil
3
cups bok choy, root end cut off and rough chopped
2
cups red onion, sliced
1
red bell pepper, cut into strips
1
yellow bell pepper, cut into strips
2
celery stalks, sliced
4
oz. mushrooms, sliced
2
cloves garlic, minced
1/2
cup unsalted chicken stock
2
tbsp fresh lime juice
2
tbsp low-sodium soy sauce
2
tbsp cornstarch
2
tbsp hot water
2
cups cooked brown or white rice

Directions

Step 1

Toss together chicken, curry powder, salt and cayenne in a large bowl.

Step 2

Heat oil in a large non-stick skillet over medium-high heat. Add chicken; cook, stirring occasionally, until cooked through, about 6 minutes. Transfer chicken to a bowl using tongs or a slotted spoon.

Step 3

In the same pan, add bok choy, onions, peppers, celery, mushrooms and garlic; stirring constantly, until fragrant, about 2 minutes.

Step 4

Add chicken stock; cover and cook until vegetables are crisp tender, about 4 minutes. Add chicken, lime juice.

Step 5

Combine soy sauce, cornstarch and hot water. Stir until cornstarch is dissolved. Add the soy sauce slurry and stir until thickened.

Serve over rice.