Got To Be NC
Recipe by: Lisa Prince

Chicken stir fry with bok choy

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.