Lunch: Teriyaki Chicken Bok Choy

Recipe by Todd Porter and Diane Cu This superfast stir-fry makes everything so easy: ground chicken promises even cooking, bok choy packs a nutrient-loaded punch, and a homemade teriyaki sauce ups the flavor ante.

Ingredients

1 lb. baby bok choy
2 tbsp. grapeseed or canola oil (or other high flashpoint oil)
3/4 lb. ground chicken
1/2 medium onion
2 tbsp. soy sauce
2 tbsp. sake or dry vermouth
2 tbsp. brown sugar
2 tsp. rice vinegar

Instructions

Trim ends of bok choy. Wash, pat dry with paper towels, and then set aside.
Heat a large skillet or wok over medium-high heat. Add oil and then add onion. Cook for 1-2 minutes or until soft, and then add ground chicken. Stirring occasionally to break up and turn chicken, cook for about 5 minutes or until chicken is evenly browned and cooked through.
Stir in soy sauce, sake (or vermouth), brown sugar, and rice vinegar and cook for 1 minute. Stir in bok choy and cook for 1 minute, or until bok choy is cooked and sauce is heated through. Serve warm. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

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