BOK CHOY, CHICKEN & MUSHROOM STIR FRY

Have I got a healthy and flavorful recipe for you! My sister-in-law gave me this recipe and uses it as a side dish but I decided to add chicken and make it a main dish & serve it over rice for everyone but me. I was just fine with what was in the skillet sans the rice but I know the rice added a hearty bottom for the guys in the family. For those of you that don’t know, bok choy is nice and mild. It’s the sauce that gives it so much flavor. I had never heard of the shoaxing rice wine but found it easily on Amazon. It’s a wonderful rice wine that is red in color. Here’s the great thing about this recipe, it makes four servings and each serving only has about 150 cal.

What You'll need

Bok Choy, Chicken & Mushroom Stir Fry

INGREDIENTS 

1-pound bok choy

2 boneless chicken breasts, cooked and shredded or diced

1 tablespoon olive oil

2 teaspoons minced garlic

1/8 teaspoon ginger

6 oz. button or Cremini mushrooms, chopped

2 tablespoons Shaoxing rice wine* (BUY HERE)

1 tablespoon soy sauce

2 teaspoons toasted sesame oil

1/8 teaspoon each of salt and pepper

DIRECTIONS 

Trim the bases of the bok choy and separate leaves rinsing and drying carefully. You could use a salad spinner for this. Heat a large skillet or wok over medium high heat until hot. Add the olive oil, garlic and ginger. Stir and then immediately add the mushrooms and stir fry until they begin to brown, about two minutes. Add in the rice wine and cook for another 30 seconds. Add the bok choy (leaves & stalks) and cook, tossing until the leaves begin to wilt, about one minute. Add in the soy sauce, sesame oil, salt, and pepper tossing often until the bok choy is tender crisp about another two minutes. Add in your shredded chicken, toss to coat and serve immediately. 

Before the chicken... Boo Choy kind of wilting in the pan

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