I have recently developed a love for stir-fries. It’s an easy way to cook up forgotten vegetables in the fridge at the end of the week and are simple enough that you can whip one up when you forgot to plan for dinner. It’s also a great way to experiment with new-to-you vegetables (such as bok choy in my case) because you don’t have to commit to one vegetable. I’ve had sautéed bok choy once before this, but it didn’t really blow my mind. I decided to try it out again after seeing the adorable baby bok choy in the grocery store. They were just so cute and small, and begging me to give them another shot, how could I say no?
Well I’m glad I did because it now makes a regular appearance in my stir-fries. When cooked, the white stalks stay slightly crunchy, while the leaves wilt down, so they add great texture to the dish.
You can eat this on its own, or serve on top of some rice or pasta for a heartier meal. When choosing a sweet chili sauce, try to compare the sodium content on the labels and choose the one with the least amount. I forgot to pay attention to the brand I used, but it contained approximately 200mg sodium per serving, which is the lowest I’ve been able to find thus far.
Serves 4
2 tbsp sesame oil
1 pound of chicken breasts, chopped into 1 inch pieces
2 red bell peppers, thinly sliced
1/2 tsp ground ginger
1 tsp garlic, minced
1 1/4 cups sweet chili sauce
1/4 cup low-sodium soy sauce
8 large handfuls of baby bok choy, chopped
1/2 cup canned water chestnuts
1/2 tbsp cornstarch
1 tbsp water
Directions:
1. In a large skillet, heat 1 tbsp sesame oil over medium-high heat. Add chicken breast pieces and cook until browned and inside is no longer pink (about 8 minutes).
2. Transfer cooked chicken to a plate. Add 1 tbsp sesame oil to skillet and turn down heat to medium-low. Add red peppers and saute for about 5 minutes or until softened. Add cooked chicken, garlic and ginger to pan and cook for 1 minute. Stir in chili sauce and soy sauce, then toss in bok choy and water chestnuts, stirring to combine.
3. In a small bowl, dissolve cornstarch in water and pour into skillet while stirring.
4. Cook for about 5 minutes, or until sauce thickens and bok choy wilts.
5. Serve warm over brown rice or grain of choice.
Hope you like it!