Ingredients

  • 2 teaspoons sesame oil, divided
  • 12 ounces boneless, skinless chicken breast, cubed
  • 4 large stalks bok choy, chopped (stalk and leaf divided)
  • 8 ounces snow peas
  • 3 mediums carrots, peeled and chopped
  • 1 yellow pepper, sliced
  • 1 orange pepper, sliced
  • 3 mediums green onions, white and green parts, chopped
  • Sauce
  • 3/4 cup low sodium chicken broth
  • 2 tablespoons cooking sherry
  • 2 teaspoons cornstarch
  • 2 tablespoons Sriracha or other chili-garlic sauce
  • 6 cloves garlic, minced
  • 1 teaspoon sesame oil
  • Stir fry
  • Stir fry

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • I a wok or large skillet, heat 1 teaspoon sesame oil over medium-high heat.
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Step 2

  • Add chicken and saute until cooked through. Set aside and cover.
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Step 3

  • In the same pan, heat 1 teaspoon sesame oil over medium-high heat.
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Step 4

  • Add bok choy stalks (not the leaves), carrots and snow peas and saute until just tender. Set aside and cover.
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Step 5

  • Meanwhile, in a medium bowl, combine broth, sherry, cornstarch and Sriracha.
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Step 6

  • Heat final teaspoon sesame oil over medium high heat and add garlic.
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Step 7

  • Saute until fragrant, 30 seconds to 1 minute.
  • Length: 1 minutes

Step 8

  • Add sauce and bring to a boil. Stir until it thickens then add chicken, veggies, bok choy leaves and green onion. Stir until all are coated and heated through.
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