Quick Chicken and Greens Stir-fry
0
- Prep Time10 min
- Total Time10 min
- Makes3 servings
Ingredients
4 baby bok choy
3 skinless, boneless chicken breasts
1/2 cup teriyaki sauce
3 tbsp cornstarch
1 tsp minced ginger
1 tbsp vegetable oil
1 cup low-sodium chicken broth
4 cups lightly packed baby spinach
Instructions
If using baby bok choy, slice in half lengthwise. If using regular bok choy, slice into pieces, about 1 in. (2.5 cm) wide. Cut chicken into bite-size strips. In a bowl, stir teriyaki with cornstarch until dissolved. Add garlic and ginger.
Heat oil in a large frying pan or wok over medium-high heat. Add chicken and stir-fry until no longer pink, about 3 min. Add broth, teriyaki mixture and bok choy. Pan will be full, but greens wilt quickly. Stir constantly until chicken is cooked through, 3 to 4 min. Stir in spinach and serve over noodles or rice.
Nutrition (per serving)
Calories 289, Protein 37g, Carbohydrates 19g, Fat 7g, Fibre 2g.
Who needs takeout when you can prep and cook a much healthier, tastier stir-fry in half the time delivery would take to reach the door.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.