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Easy Chicken Stir-Fry with Bok Choy

April 13, 2015
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Chicken Stir Fry

When planning meals do you ever feel like you have to choose between eating healthy and eating food that tastes good?

I have a solution for you that’s both good for you and delicious–Easy Chicken Stir Fry!

This beautiful stir fry is not only chock-full of healthy veggies and protein-rich chicken, but it’s bursting with authentic Chinese flavor.

You (and your family) will love it!

Best of all, it doesn’t take long to throw together, so it’s perfect for weeknights or whenever you’re pressed for time.  (Actually, it usually takes longer to make the rice than the stir fry!)

This dish will satisfy your craving for Chinese food without having to worry about “mystery” ingredients in the take-out version.

Feel free to substitute other types of meat, vegetables, or seasonings according to your tastes (and what’s in your fridge).  You really can’t mess it up!

I hope you’ll give this wonderful chicken stir fry recipe a try.  Once you do, you just might throw out that take-out menu!

Easy Chicken Stir Fry

Easy Chicken Stir-Fry with Bok Choy

Serves 4


4 boneless skinless chicken breast halves (preferably free range organic), cut into cubes
2-3 tablespoons grape seed oil, coconut oil or ghee, divided
1/2 teaspoon black pepper
2 cloves garlic, minced
3 tablespoons soy sauce or coconut aminos
2 cups broccoli florets
2-3 cups bok choy stems and leaves, chopped (see photo, below)
1 cup carrots, sliced
1 small onion, cut into wedges
1 teaspoon organic chicken bouillon granules or Better Than Bouillon chicken broth base
1/4 cup water

Cooked organic jasmine or basmati rice (optional)
Slivered almonds or cashews, optional


1. In a large skillet or wok, heat 1 tablespoon oil; stir fry chicken with pepper and garlic just until chicken is no longer pink, about 3-5 minutes.  Don’t over-cook. Remove from pan and keep warm in a covered dish.

2. Add remaining oil to skillet along with broccoli, bok choy, carrots, onion, soy sauce (or aminos), bouillon, and water and stir fry for about 10 minutes, or until crisp-tender.  Add cooked chicken and heat through.

3. Serve over cooked rice and top with slivered almonds or cashews, if desired.

Baby Bok Choy


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  • Anonymous
    April 13, 2015 at 10:39 am

    Thanks Jane! I’ve been looking for some healthy recipes lately and this looks like one that will actually be healthy and delicious!!

    • Jane
      April 13, 2015 at 10:43 am

      Thank you for your nice comment! I hope you enjoy the recipe!

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