Stir-Fried Bok Choy, Shiitakes, and Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you're cutting back on dariy products, a stir-fry that includes calcium-rich bok choy is a good way to get more of this mineral. Ingredients:
1 pound chicken tenders |
3 tablespoons fish sauce |
2 tablespoons dark sesame oil, divided |
2 teaspoons grated fresh ginger |
1/4 teaspoon crushed red pepper |
2 garlic cloves, minced |
8 ounces soba noodles |
1 pound coarsely chopped bok choy (about 12 cups) |
1/4 cup cold water |
2 teaspoons cornstarch |
1/2 pound thinly sliced shiitake mushrooms (about 6 cups) |
1/2 cup chopped cilantro |
Directions:
1. Combine chicken, fish sauce, 1 tablespoon sesame oil, and next 3 ingredients (through garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours. Remove chicken from bag; reserve marinade.
2. Cook noodles according to package directions; set aside. Remove center stalks from bok choy and coarsely chop. Repeat procedure with bok choy leaves and set aside separately. Combine water and cornstarch; mix well and set aside.
3. Heat remaining 1 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Add chicken; stir-fry 2 minutes. Transfer to bowl; set aside. Add reserved marinade, bok choy stalks, and mushrooms; stir-fry 3 minutes. Add bok choy leaves, chicken, and cornstarch mixture; stir-fry 2 minutes or until sauce thickens. Serve chicken mixture over noodles. Top with cilantro.
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