Chicken, Bok Choy, and Mushroom Stir-fry

I just received my first CSA share and I have been busy prepping and creating recipes using all of my goodies. I do not want any of it to go to waste.  Some of it is unfamiliar to me so this summer will be a learning process. One thing that was in abundance in my share was bok choy.  I have never cooked with it before so I am having fun experimenting with it.  This stir-fry was so flavorful and quick to throw together.  It could easily be made vegetarian by leaving the chicken out and replacing the broth with vegetable broth.  I used tamari to make it gluten free but if you can tolerate gluten, soy sauce would work fine. Another soy sauce alternative is liquid amino acids.

Chicken, Bok Choy, and Mushroom Stir-fry

Two chicken breast from a rotisserie chicken, chopped or shredded (or cook your own)
1 cup of onions ( I used a combination of scallions and shallots)
1 container of baby bella mushrooms, cleaned and sliced, (or any mushroom of your choice)
4 cups of bok choy, stems and leaves, diced
1-2 TBSP fresh minced ginger, depending on your taste.  I was out so had to use jarred ground and did about 2 tsp
1 TBSP sesame oil (I think coconut oil would be great too)
2 TBSP organic chicken broth, preferably low sodium
2 TBSP tamari, liquid amino acids, or soy sauce
1 TBSP rice vinegar

Pink Salt and Pepper to taste

Crushed Red Pepper flakes to taste

On medium high heat, add sesame oil and broth to a stir-pan or large skillet. Add the onions and ginger and saute a couple of minutes.

Add bok choy and mushrooms and saute another 4-5 minutes.

Then add cooked chicken, tamari, rice vinegar, pink salt, pepper, and crushed red chile flakes.

Serve over brown rice, quinoa, or eat on its own.  Top with crushed cashews, almonds, or toasted sesame seeds for crunch.

Delish!

With stir-fry you can make it your own easily by substituting ingredients that you like and have on hand. I think this would be great with shrimp, carrots, snow peas, and so on.  I wish I would have had a bigger stir-fry pan because when the pan is crowded, it tends to steam the veggies and I like them tender crisp.  Adjust cooking to your stove and liking.   I cannot wait to eat these leftovers and to create more yummy recipes with bok choy.

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