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Chicken and Bok Choy Recipe

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This recipe for Chicken and Bok Choy is from What's Cooking?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup fat-free reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
3/4 teaspoon ginger
1 tablespoon cornstarch
2 teaspoons canola oil
1 pound boneless, skinless chicken breast tenders, cut into 1/2" chunks
1/2 pound baby Bok Choy, bulb and leaves, chopped
1/2 small red onion, thinly sliced
2 garlic cloves, minced
Directions:
Directions:
Combine the broth, soy sauce, and ginger in a small bowl. Whisk in the cornstarch and stir until combined. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and almonds. Cook for 1 minute without stirring. Toss the mixture and continue cooking, tossing occasionally, for 3 minutes, or until the chicken begins to brown. Transfer the chicken and almonds to a plate.
Return the skillet to medium-high heat and add the Bok Choy, onion, and garlic. Cook, tossing occasionally, for 3 minutes, or until the Bok Choy is crisp-tender.
Return the chicken, almonds, and any accumulated juices from the plate to the skillet. Stir the reserved broth mixture to recombine, add to the pan, and cook, stirring constantly, for about 1 minute, or until the broth thickens. Reduce the heat to a simmer and cook for 1 to 2 minutes, or until the chicken is cooked through and the flavors have combined.

 

 

 

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