Bok Choy-Chicken Stir Fry with White Rice

24 Apr

A brand new, all mine, recipe.  Got no inspiration on this one beyond looking up what bok choy was, and the basics for cooking. 

I was terrified of bad results which would force us to have a bowl-of-cereal kind of night…

What you need:
one bunch bok choy- washed (I cut off the thick base, sliced it up the center, and cut into roughly one inch pieces
one bunch broccoli- washed and cut (I used just the florets)
1 lb chicken breast- washed and chopped into medium size chunks
coconut oil
2 tablespoons lemon zest
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce (this was an accident, I thought it was soy sauce…)
1 clove minced garlic
2 tablespoons shredded fresh ginger
2 C uncooked white rice (make per directions on package)
sesame seeds

What to do:
Get the rice started as directed on the package.

In small bowl, toss chicken with lemon juice and Worcestershire sauce.

In a large, hot skillet, drop about a tablespoon of coconut oil.  Let it melt, then saute garlic and ginger.

Toss in broccoli.  Cook for a  few minutes.  Add bok choy.  Stir veggies well, and cover with lid for about three minutes.  Once bok choy has wilted, transfer veggies to a bowl.

In emptied skillet, drop another tablespoon of coconut oil.  Let oil melt completely, then carefully add chicken.  Place cover over chicken for two minutes, stir well, then let cook uncovered for three minutes.

Mix in veggies.  Add lemon zest and sesame seeds (your preference.)  Mix with chicken.  Cook covered on low heat for two or three minutes then remove from heat.

We plated the rice first, and then the stir fry on top of the rice. 

The Kiddo was not a fan of the bok choy, but loved everything else.  DH got seconds, and I was immensely relieved I didn’t ruin dinner, as I had forgotten to buy milk today.    hehe

Again, this was my first time making bok choy, if you have any pointers or tips, I would LOVE them!

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