Stir Fried Chicken with Bok Choy

This healthy dish takes about 20 minutes to prepare. It is filling on its own, but it can also be served over a bed of rice. Don’t worry if you don’t have a wok; it can be cooked in a large skillet. This recipe will serve four large portions.

Ingredients:
3 boneless skinless chicken breasts, cut into bite sized cubes
2 tablespoons of rice wine vinegar
2 tablespoons of soy sauce
½ teaspoon powdered ginger
1 teaspoon sesame seeds
2 tablespoons oil
1 portobello mushroom top, cubed, or 4 ounces crimini mushrooms, cut in halves
½ onion, sliced
1 small bunch of baby bok choy, cut into pieces no longer than 3-4 inches (4-6 cups)
¼ cup teriyaki sauce

Preparation:
Place the chicken in a zip top bag with the vinegar, soy sauce, ginger, and sesame seeds.
Allow the chicken to marinate for about 20 minutes while you rinse and cut up the bok choy.
Heat the oil in a pan.
Cook the mushrooms 1-2 minutes, just until slightly brown.
Add the onion and cook for another 2-3 minutes.
Add the chicken to the pan and cook for ten minutes over medium high heat.
When the chicken is thoroughly cooked, add the bok choy and the teriyaki sauce.
Stir fry the chicken dish until the bok choy is dark green and softened.
Serve hot with or without rice.

For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Photo/Suzanne Pitner, DinnerMagic