Stir Fry Chicken with Baby Bok Choy
By: McCormick Kitchens
Made With:
Strips of chicken and crunchy bok choy cook up in a savory-sweet mixture of soy sauce, honey and garlic. Asian Salt & Spice Blend - red pepper, ginger and sesame - brings a tasty umami to the dish. Serve it all over white rice or noodles.
Strips of chicken and crunchy bok choy cook up in a savory-sweet mixture of soy sauce, honey and garlic. Asian Salt & Spice Blend - red pepper, ginger and sesame - brings a tasty umami to the dish. Serve it all over white rice or noodles.
Instructions
Instructions
- Mix soy sauce, honey, rice vinegar, garlic, 1 1/2 teaspoons Asian Salt and Spice Blend, and cornstarch in a small bowl with wire whisk; set aside.
- Season chicken with remaining Asian Salt and Spice Blend. Heat vegetable and sesame oils in a large deep skillet on medium-high heat. Add chicken to skillet. Cook 4 minutes, stirring occasionally. Add bok choy, green onions and mushrooms. Cook and stir 2 to 3 minutes or until bok choy is wilted.
- Stir sauce mixture into skillet. Bring to boil; cook and stir 4 minutes or until chicken and vegetables are cooked through and sauce is slightly thickened. Sprinkle with additional Asian Salt & Spice Blend and serve over hot cooked rice or noodles, if desired.
