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If ground turkey is a staple protein in your kitchen, try ground chicken—the blend of light breast and rich thigh meat is just as flavorful and quick-cooking. A cast-iron skillet helps with browning, but any large skillet will do. True to most stir-frying techniques, we separate the tough stems of the bok choy from the tender leaves and cook them first so that everything has just the right doneness. One large bok choy can stand in for the baby ones; be sure to trim off the wide, fibrous ends and cut the stems into thin slices.

Adam Hickman
Recipe by Cooking Light April 2017

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Credit: Jennifer Causey

Recipe Summary

Yield:
Serves 4 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon canola oil in a large cast-iron skillet over medium-high. Add chicken; cook 5 minutes or until browned, stirring to crumble. Add mushrooms; cook 6 minutes, stirring occasionally. Remove chicken mixture from pan; keep warm.

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  • Return pan to medium-high. Add remaining 1 tablespoon oil; swirl. Add bok choy; cook 3 to 4 minutes or until lightly browned, turning occasionally. Add green onions and ginger; sauté 2 minutes. Stir in chicken mixture.

  • Combine soy sauce, vinegar, and honey in a small bowl. Divide chicken mixture among 4 shallow bowls; top evenly with soy sauce mixture and peanuts.

Nutrition Facts

271 calories; fat 16.9g; saturated fat 2.6g; mono fat 8.9g; poly fat 4.1g; protein 19g; carbohydrates 16g; fiber 4g; cholesterol 49mg; iron 3mg; sodium 588mg; calcium 206mg; sugars 9g; added sugar 4g.
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