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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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So yummy. So easy. So fast. Healthy, too! One of my mom's easy dinners. Bok choy is a leafy vegetable that tastes kind of like a cross between lettuce and cabbage, but also with a flavor of its own. Ingredients:
1 large bok choy |
4 boneless skinless chicken breast halves |
3 -8 cloves garlic, minced (depending on size and your taste) |
1/4 cup dry sherry or 1/4 cup cooking sherry |
1/4 cup soy sauce (i prefer kikkoman) |
2 -3 tablespoons oil (just enough to coat the bottom of the pan) |
Directions:
1. Wash bok choy very well.
2. Slice across the leaf at about 1/2 inch intervals.
3. Discard the bottom when you get to the part with no green on it.
4. Drain thoroughly.
5. Chop chicken breasts into 1/2 to 1 inch chunks.
6. Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.
7. When oil is hot, add garlic.
8. Saute for a few seconds, then add chicken.
9. Saute until slightly browned all over (no pink showing on the outside).
10. Add bok choy and stir-fry for about half a minute, until just wilted.
11. Add soy sauce and sherry.
12. Cover and cook until chicken is done; about 10 to 15 minutes.
13. Serve over steamed white rice with soy sauce or teriyaki sauce.
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