Stir-Fried Bok Choy, Shiitakes, and Chicken

If you're cutting back on dariy products, a stir-fry that includes calcium-rich bok choy is a good way to get more of this mineral.
serves 5 (serving size: 1 1/4 cups stir-fry and 1/2 cup noodles)


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1 pound chicken tenders
3 tablespoons fish sauce
2 tablespoons dark sesame oil, divided
2 teaspoons grated fresh ginger
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
8 ounces soba noodles
1 pound coarsely chopped bok choy (about 12 cups)
1/4 cup cold water
2 teaspoons cornstarch
1/2 pound thinly sliced shiitake mushrooms (about 6 cups)
1/2 cup chopped cilantro


Combine chicken, fish sauce, 1 tablespoon sesame oil, and next 3 ingredients (through garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours. Remove chicken from bag; reserve marinade.

Cook noodles according to package directions; set aside. Remove center stalks from bok choy and coarsely chop. Repeat procedure with bok choy leaves and set aside separately. Combine water and cornstarch; mix well and set aside.

Heat remaining 1 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Add chicken; stir-fry 2 minutes. Transfer to bowl; set aside. Add reserved marinade, bok choy stalks, and mushrooms; stir-fry 3 minutes. Add bok choy leaves, chicken, and cornstarch mixture; stir-fry 2 minutes or until sauce thickens. Serve chicken mixture over noodles. Top with cilantro.

Created date

October 2003

Nutritional Information

Calories 365
Caloriesfromfat 17 %
Fat 7 g
Satfat 1.1 g
Monofat 2.5 g
Polyfat 2.7 g
Protein 33.2 g
Carbohydrate 44.4 g
Fiber 3.4 g
Cholesterol 53 mg
Iron 3 mg
Sodium 644 mg
Calcium 117 mg