Chicken Stir-Fry with mushrooms and bok choy

Chicken Stir-Fry with mushrooms and bok choy

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    c loww sodium, 99% fat free chicken broth

  • 3

    T teriyaki sauce

  • 3

    T rice vinegar

  • 2

    T corn starch

  • tsp sugar

  • tsp red pepper flakes

  • 2

    tsp canola oil

  • 2

    tsp seseme oil

  • 1

    lb boneless, skinless chicken breast for stir-fry, thin strips

  • 1

    package, 3.5 ounces, shitake mushroom caps, cleaned and sliced (1½ to 2 cups)

  • 1

    package (9.5 oz) soba noodles

  • 1

    pound bok choy, trimmed and sliced into bite-sized pieces

  • 1

    sweet red pepper, seeded and cut into thin strips.

Directions

1. In a measuring cup, whisk broth, teriyaki, vinegar, cornstarch, sugar, and red pepper flakes. Set aside. 2. Bring a large pot of water to boiling. Heat the canola and the sesame oils in a large nonstick skillet over a medium high heat. Add chicken and cook 4 minutes, stirring occasionally. Remove to a plate, add mushrooms and cook 2 minutes. 3. Meanwhile, add soba noodles to boiling water and cook, 3 to 4 minutes. Drain. 4. Add bok choy and red pepper strips to skillet. Cook 2 minutes. Return chicken to pan along with broth mixture. Cook 2 to 3 minutes until thickened. Gently stir in soba noodles and serve. 325 caories 5 g fat 1 g sat fat 26 g protein 45 g carbohydrate 2 g fiber 805 mg sodium 44 mg cholesterol


Nutrition

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