Chicken, Basil and Bok Choy Stir-Fry

By lkalemba

Ingredients

• 1 tablespoon fish sauce
• 1 1/2 teaspoons low-sodium soy sauce
• 2 teaspoons cornstarch
• 2 garlic cloves, very finely chopped
• 3 boneless, skinless chicken breasts, sliced into bite-size pieces
• 2 teaspoons canola or grapeseed oil
• 1 small red onion, halved and thinly sliced
• 2 fresh red chiles (such as Fresno chiles), thinly sliced crosswise
• 1 cup thinly sliced bok choy stems
• 1 cup thinly sliced bok choy greens
• 1 1/2 cups roughly chopped fresh basil leaves
• Juice of 1 lime

Details

Servings 4
Preparation time 18mins
Cooking time 30mins
Adapted from tastingtable.com

Preparation

Step 1

1. To a large bowl, add the fish sauce, soy sauce and cornstarch and whisk until smooth. Add the garlic and chicken, toss to coat and set aside to marinate.

2. To a large nonstick skillet set over medium-high heat, add the oil. Once it starts to shimmer, after about 1 minute, add the red onion and chiles. Cook until the red onions brown around the edges, about 2 minutes. Stir in the bok choy stems, cook for 1 minute, then add the chicken. Cook, stirring often, until the chicken is nearly cooked through, 5 to 6 minutes.

3. Stir in the bok choy greens, 1¼ cups of the basil leaves and the lime juice. Once the greens are wilted, transfer the stir-fry to a platter. Sprinkle with the remaining basil leaves and serve.

Calories per Serving: 150; Sodium: 500mg; Total Carbohydrate: 8g; Fiber: 2g; Protein: 22g; Fat: 4g