Sesame Chicken and Bok Choy Stir-Fry

By LaLaCooks

WW - 6

This quick stir-fry is perfect for a weeknight dinner. Coating the chicken in cornstarch keeps it tender and juicy.

Ingredients

• 12 oz chicken breast, boneless, skinless, cut crosswise into 1/2-inch to 3/4-inch strips
• 2 Tbsp cornstarch
• 2 tsp canola oil, divided
• 1 tsp dark sesame oil, divided
• 1 small onion(s), cut into thin strips
• 1 Tbsp ginger root, fresh, grated
• 1 Tbsp minced garlic
• 5 cup(s) bok choy, sliced crosswise 1/4-inch to 1/2-inch thick
• 2 Tbsp water
• 2 Tbsp low-sodium soy sauce

Details

Servings 4
Adapted from weightwatchers.com

Preparation

Step 1

Toss chicken with cornstarch in a medium bowl until coated.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon canola oil and 1/2 teaspoon sesame oil. Add chicken and stir-fry until browned and cooked through, about 4 minutes; remove to a plate.

Heat remaining teaspoon canola oil in same skillet. Add onion and cook over medium-high heat, stirring frequently, until golden and almost tender, about 4 minutes.

Stir in ginger and garlic; cook a few seconds until fragrant.

Add bok choy and water; stir-fry over medium-high heat until bok choy is crisp-tender, about 4 minutes.

Add chicken back to skillet; pour in soy sauce and cook, stirring, until chicken is hot, about 1 to 2 minutes. Sprinkle with remaining 1/2 teaspoon of sesame oil; toss to coat. Add a few tablespoons more water if you prefer a thinner sauce. Yields about 1 cup per serving.