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Stir-Fried Bok Choy, Shiitakes, and Chicken

Yield serves 5 (serving size: 1 1/4 cups stir-fry and 1/2 cup noodles)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.