Stir-fried Bok Choy and Broccoli with ChickenPosted: April 15, 2013
I created this stir-fry to use the bok choy and broccoli I got in my Pinckney’s Produce CSA box. I could not be happier with the way this dish turned out. So good!!
Stir-fried Bok Choy and Broccoli with Chicken
2 boneless, skinless chicken breasts, sliced
1 large onion, slivered
4 cloves garlic, minced
1 head bok choy, end removed, sliced into 1 inch pieces
1 small head broccoli, cut into bite-sized florets, stems peeled and sliced
8 ounces mushrooms, sliced (I used baby portobellos)
1 tablespoon hoisin sauce
2 tablespoons soy sauce
1 tablespoon Chinese rice (cooking) wine
1 teaspoon sugar
1/2 cup water
3 tablespoons canola oil
1 tablespoon cornstarch
Prepare the ingredients before starting to cook. Once everything is ready, this stir-fry comes together fairly quickly.
In a small bowl, combine the hoisin sauce, soy sauce, Chinese rice wine, sugar, and 1/2 cup water. Set sauce aside.
Heat a wok over high heat. Add 1 tablespoon of oil and then add the sliced chicken breast. Stir-fry until the chicken is no longer pink. Remove chicken to a plate and set aside. Add 2 more tablespoons of oil to the wok and then add the onions, garlic, bok choy, and broccoli. Stir-fry until onions start to soften, about 5 minutes. Add the mushrooms and cook another minute. Add the prepared sauce and chicken and let cook on high, stiring often, until the broccoli is tender, about 5 minutes. In a small bowl, combine the cornstarch with enough water to make a slurry. Stir in the cornstarch slurry and cook until sauce is thickened. Serve with hot brown rice.