Chicken, Bok Choy and Mushroom Stir Fry

by | Dec 4, 2020 | Asian Cuisine, Bok Choy, Chicken, COTF-Clean Out The Fridge, Entrees, Gluten-free, Greens, Main Dish, Recipes

Chicken, Bok Choy and Mushroom Stir Fry
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So this week I received several bunches of baby bok choy in my CSA box. Lovely little green veggie! Absolutely adorable, actually. And also received a bunch of carrots and more onions and garlic. So it begged the question, what to do with these lovelies? Well, with some chicken thighs on hand, and lots of mushrooms and fresh ginger too, a stir fry seemed in order. So stir fry we did! And it was delicious. And something I will repeat. Often!

If you’ve followed my posts at all, you’ll know that I’m super dedicated to my CSA subscriptions. I plan most of our meals around what we get in our CSA boxes. I love that, since it really makes me use seasonal produce in our meals, and seriously encourages me to use produce I wouldn’t normally buy at the grocery store or famers markets. So when we ended up with some beautiful bok choy and carrots this week, a simple stir fry seemed like just the thing. This is a straight forward recipe that doesn’t require ingredients that might be difficult to find these days. You can make it without the chili garlic sauce if you don’t like too much spice (but my guys love spicy food, so it’s a must in our house). Or if you don’t have it in your pantry, just add a little red pepper flakes to spice it up a bit. I don’t like my food super spicy, but I do think a bit of chili sauce or flakes adds a nice warmth and depth of flavor.

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Chicken, Bok Choy and Mushroom Stir Fry

  • Author: Stacey McNeill
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Description

Stir fries are always a great way to use some veggies from the CSA! This is just a template for any veggie or protein you happen to have on hand.

Ingredients

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 3 tablespoons sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons chili garlic sauce (optional, add more or less to suit your taste)
  • 1.5 pounds boneless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons grated gingerroot (divided)
  • 2 teaspoons cornstarch
  • 4 cloves garlic, finely minced
  • 4 tablespoons peanut oil
  • small white onion, sliced (about one cup)
  • 2 carrots, sliced on the diagonal
  • 8 ounces white mushrooms, washed and sliced
  • 1 pound baby bok choy (about 3 heads)
  • 1/2 cup peanuts

Instructions

  1. Prepare the vegetables.
  2. In a medium sized bowl, whisk together soy sauce, vinegar, sesame oil, sugar, and chili garlic sauce. Set aside.
  3. Heat a large, 12-inch skillet or wok over high heat. Add 1 tablespoon peanut oil  and the chicken. Cook, stirring occasionally, until meat is cooked through, about 5 minutes. Transfer chicken to a bowl,
  4. Add onion to skillet and stir fry until it begins to soften. Add mushrooms and allow them to brown, without disturbing them, for at least five minutes, then stir them with the onion.
  5. Add the carrot and bok choy stems and stir occasionally, until they begin to soften. You may want to cover them with a lid for a few minutes to allow them to steam a bit.
  6. Add the bok choy greens and stir.
  7. Create a space in the middle of the stir fried vegetables. Add the garlic and 1 tablespoon of the ginger and stir fry for about 2 minutes or until fragrant.
  8. Add the pre-cooked chicken and the sauce, and stir until all is coated with the sauce. Allow the mixture to come to a simmer and cook until the sauce thickens a bit,
  9. Serve over white or brown rice.