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Nutrition Facts (per serving) | |
---|---|
331 | Calories |
20g | Fat |
5g | Carbs |
30g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 331 |
% Daily Value* | |
Total Fat 20g | 26% |
Saturated Fat 2g | 11% |
Cholesterol 77mg | 26% |
Sodium 248mg | 11% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 5% |
Total Sugars 1g | |
Protein 30g | |
Vitamin C 34mg | 170% |
Calcium 138mg | 11% |
Iron 2mg | 13% |
Potassium 731mg | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Sweet bok choy and a tangy sauce using rice vinegar lend flavor to this delicious stir-fried chicken recipe.
Ingredients
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3 medium boneless, skinless chicken breasts
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3 cups shredded bok choy
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1 teaspoon cornstarch
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4 teaspoons water
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4 to 5 tablespoons vegetable oil
For the Marinade:
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1 tablespoon rice wine , or dry sherry
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1 medium green onion, thinly sliced
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2 teaspoons cornstarch
For the Sauce:
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1/4 cup chicken broth, preferably low-sodium
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2 tablespoons water
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1 teaspoon white rice vinegar
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1/2 teaspoon black rice vinegar
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1 clove garlic, finely chopped
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1/4 teaspoon salt
Steps to Make It
Directions for Chicken in Garlic Sauce
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Cut the chicken into thin strips about 2-inches long. Add the rice wine or sherry, green onion, and the cornstarch. Marinate the chicken in the refrigerator for 30 minutes.
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While the chicken is marinating, prepare the bok choy and the sauce. Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.
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Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.
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Heat the wok and add 2 tablespoons oil. When the oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.
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Clean out the wok and add 2 to 3 tablespoons oil. When oil is ready, add the bok choy stalks. Stir-fry briefly and add the leaves.
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Push the bok choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Give the cornstarch and water mixture and quick re-stir and then add it to the sauce, stirring rapidly to thicken.
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Add the chicken. Mix through and serve hot.
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