You gotta try this Bok-Choy Chicken Stir-Fry Recipe today!



1 teaspoon arrowroot starch (or organic cornstarch)
2 tablespoon rice vinegar (unsweetened)
2 teaspoon low-sodium tamari soy sauce
4 garlic cloves minced
1 ½ tablespoon toasted sesame oil
½ cup low sodium chicken broth (or vegetable)
2 tablespoon freshly chopped ginger
1 medium onion thinly sliced
2 teaspoon red crushed pepper
2 red peppers thinly sliced
4 heads baby bok choy, chopped
4 chicken filets, chopped into chunks
½ cup brown rice
ground black pepper or salt-free seasonings to taste


Cook rice according to directions.
In a small bowl, whisk together soy sauce, sesame oil, crushed red pepper, rice vinegar, arrowroot starch, and chicken broth.
Season chicken with salt-free seasonings or fresh ground pepper to taste
Add 1 tablespoon of canola oil to large skillet and add chicken chunks. Cook for 4-6 minutes until it’s almost cooked. Transfer chicken to plate.
Add 1 tablespoon of canola oil to skillet and add garlic, ginger, onion, bok choy and red pepper; stir occasionally for about 3 minutes. Transfer to plate.
Add chicken back into skillet, shake sauce and add it to the pot until it thickens, about a minute. Transfer the chicken and vegetables to a bowl and serve.
Serve immediately with ½ cup of brown rice.

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