Chinese chicken stir-fry with Shanghai bok choy
Chinese chicken stir-fry with Shanghai bok choy
497kcal Per person
31g Protein
67g Carbs
12g Fat
7g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ½ onion
- 1 slice ginger
- 1 head baby bok choy
- 4 ounces mushrooms (112 g)
- 3 ounces chicken breast (84 g)
- ½ tablespoon olive oil (8 ml)
- 1 tablespoon soy sauce (15 ml)
Preparing this recipe
- Cook the rice according to the instructions on the package.
- Cut the onion into wedges and grate the ginger finely. Cut the stem and the leaf of the bok choy into wide strips. Slice the mushrooms.
- Cut the chicken breast into strips and mix with the onion, ginger, salt and pepper.
- Heat the oil in a wok or skillet and brown the chicken strips all around while stirring. Cook the mushrooms and the bok choy stems for 2-3 minutes. Add the bok choy leaf strips and stir-fry for another 2-3 minutes. Season with soy sauce.
- Serve the stir-fry with the brown rice.
Tip van FitChef
Instead of fresh ginger, which you have to grate yourself, you can also use chopped ginger from a jar. Put the resealed jar back in the refrigerator; it stays good for a really long time.
