Bok Choy Stir Fry

Sorry, no pictures of this recipe, but it is super delicious! This is the actual recipe, http://allrecipes.com/Recipe/Chicken-Stir-Fry/Detail.aspx, but I changed it a little for our needs.

4 boneless skinless chicken breast halves
3 tablespoons Cornstarch
2 tablespoons Soy Sauce
1/2 teaspoon Ground Ginger
1/4 teaspoon Garlic Powder
2 to 3 Bok Choy (also called Chinese Cabbage)
1 clove garlic, minced
1 cup sliced carrots
1 small onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
1/2 cup water
1 teaspoon chicken bouillon or 1 bouillon cube crushed
3 tablespoons olive oil
2 tablespoons sesame oil (optional)


Cut the chicken into 1/2 inch strips and toss with cornstarch in a resealable bag; add soy sauce, ground ginger, and garlic powder to bag and refrigerate for 30 mins. In a large pan or wok heat 2 tablespoons of olive oil and 1 tablespoon sesame oil, brown chicken until no pink shows. Take chicken out and set aside, but keep warm. Add last tablespoon of olive oil and sesame oil and add vegetables and minced garlic to pan and cook until crisp and tender, about 4-5 mins. Add chicken back into pan and add 1/4 cup water and chicken bouillon. Cook until water and bouillon combine and thicken.

Even my 2 year old loved this stir fry!

From the kitchen of Megan