Sweet and Sour Chicken with Bok Choy

One of my favorite things about subscribing to a CSA in the spring and summer is that it forces me to get creative in the kitchen.  When my CSA box arrived last week, laden with baby bok choy, I started digging around for Chinese recipes. From that search I came up with this healthy Chinese chicken stir-fry.   The carrots and onion are cooked first, then the bok choy is added and allowed to cook until the greens are wilted and stalks are crisp-tender.  This is super easy to throw together and would be great as a vegetarian meal too without the chicken.   Now what to do with all these radishes?!

What to buy (serves 2):

  • 2 teaspoons olive oil
  • 1 yellow onion, diced
  • 2 cups carrots, diced
  • salt and pepper, to taste
  • 1 teaspoon minced ginger
  • 1 bunch baby bok choy, quartered lengthwise
  • 1 pound chicken breasts, cut into bite size pieces
  • 2 cloves garlic, minced
  • 2 tablespoons plum sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon cornstarch
  • ¼ cup peanuts, finely chopped

What to do:

  • heat 2 teaspoons of olive oil on medium high until hot
  • add the onion and carrots, season with salt and pepper
  • cook, stirring occasionally, 4-5 minutes, or until softened
  • add ginger and bok choy to the pan of vegetables and cook, stirring occasionally for another minute, set aside
  • heat pan over medium and add another tablespoon of olive oil, add chicken and garlic, cook stirring occasionally for 5-6 minutes or until chicken is no longer pink
  • add vegetables to cooked chicken and stir to combine
  • combine vinegar, soy sauce, cornstarch and plum sauce
  • add vinegar mixture to vegetables and chicken and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through
  • remove from heat and season with salt and pepper to taste
  • garnish with peanuts and serve hot

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