🥢 Chicken, Bok Choy and Snap Pea Stir-Fry

Ingredients

• Chicken

• 1¼ lb Chicken breasts, boneless skinless, sliced thin
• 1 tbsp Cornstarch
• 1 tbsp Low-sodium soy sauce

• Vegetables

• 2 tbsp Canola oil, divided
• 1 lb Bok choy, baby bok choy, quartered
• 2 cup Snap peas, strings removed
• 3 clove Garlic, minced
• 1 tbsp Fresh ginger, peeled and grated

• Sauce

• 2 tbsp Low-sodium soy sauce
• 1 tbsp Honey
• 1 tbsp Rice vinegar
• 1 tsp Toasted sesame oil
• 1 tsp Cornstarch
• ⅓ cup Chicken broth

• To serve

• 1½ cup Jasmine rice, cooked by the package directions (optional)

Nutrition

Steps

You’ll need: large skillet or wok, small bowl, instant-read thermometer.

1. Toss the chicken with the cornstarch and 1 tablespoon soy sauce. Stir the sauce ingredients together in a small bowl.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the chicken in one layer, turning once, until browned and 165°F inside, 5 to 6 minutes. Move to a clean plate.
3. Add the rest of the oil, the bok choy and snap peas and stir-fry 3 minutes, until bright green. Add the garlic and ginger for 30 seconds.
4. Stir the sauce, pour it in and cook 1 minute, until thick. Return the chicken and toss. Serve over rice.

🌡 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.