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.
15m
PREP TIME
15m
COOK TIME
246
CALORIES
12
INGREDIENTS
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.
15m
PREP TIME
15m
COOK TIME
246
CALORIES
12
INGREDIENTS
Ingredients 5 Servings
- 1/4 cup less sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon unseasoned rice vinegar
- 1 medium clove garlic, minced
- 3 teaspoons McCormick Gourmet™ Global Selects Asian Salt & Spice Blend, divided
- 4 1/2 teaspoons cornstarch
- 1 pound thinly sliced boneless skinless chicken breast, cut into strips
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons sesame oil
- 4 heads baby bok choy, cut both lengthwise and crosswise into 1-inch chunks
- 2 green onions, cut into 1/2-inch pieces
- 8 ounces shiitake mushrooms, sliced
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
NUTRITION INFORMATION
(per Serving)
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