Name: Seared chicken and bok choy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 9 oz boneless skinless chicken breast, sliced into thin strips; 5 oz bok choy, roughly chopped; 2 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1 1/2 tsp canola oil; 1 tbsp low sodium soy sauce; 1/4 tsp salt

Nutrition

Per serving

553 calories

Protein: 64g; 46% of calories
Carbs: 45g; 33% of calories
Fat: 13g; 21% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 15 min

Add the rice, water, and salt to a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, slice the chicken into thin strips and mince the garlic and ginger.
Heat the canola oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken strips in a single layer and cook for 3 minutes. Flip and cook for 2 minutes more until opaque and browned. Done when opaque in the center, 165°F.
Add the garlic and ginger to the skillet with the chicken. Cook for 1 minute until fragrant.
Toss the bok choy into the skillet. Cook for 2 to 3 minutes until the leaves are wilted and the stems are crisp-tender.
Pour the soy sauce over the chicken and vegetables, tossing to coat everything evenly. Serve the chicken and bok choy over the cooked rice.

Nutrition

Ingredients

Instructions

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