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.

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Photo/Suzanne Pitner, DinnerMagic

Quick Mango Chicken Stir Fry

Ingredients:

• 1 lb chicken breast tenderloins
• 1 medium bell pepper, cut into strips or 1 cup frozen pepper strips
• 1 cup fresh cut up pineapple, or 1 cup frozen pineapple
• 1 fresh mango, cut into chunks
• ¼ cup chicken broth
• 3 tablespoons soy sauce (regular or low sodium)
• ½ teaspoon ground ginger
• 1 tablespoon cornstarch
• 1 cup of brown rice
• Lime slices and cilantro or parsley for garnish

Preparation:

1. Cook the brown rice according to the package directions, with 2 cups of water.
2. While the rice cooks, spray a pan with cooking spray and cook the tenderloins until well done. Remove from the pan and cut into pieces.
3. Put the bell pepper, pineapple, chicken broth and ginger in the pan. Cook until heated through.
4. Add the chicken to the peppers and pineapple. Mix the cornstarch and soy sauce. Pour over the mixture in the pan. Stir together and cook over medium heat 5 minutes.
5. Add the mango and stir just until heated through.
6. Garnish with lime and cilantro.