Chicken & Bok Choy w/Plum Sauce
Type: Entree
 
Ingredients
  • 1 pound chicken tenders, cut into 2 inch strips
  • ¼ cup flour
  • ½ teaspoon salt
  • 1 tablespoon canola oil
  • 3 cups sliced bok choy
  • ½ cup bok choy leaves, chiffonade
  • 1 cup sliced onion
  • 1 red bell pepper, chopped
  • 1 tablespoon grated ginger root
  • 1 tablespoon canola oil
  • ½ teaspoon crushed red pepper flakes
  • ½ cup sherry
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • ⅓ cup plum sauce
  • 2 tablespoons lite soy sauce
  • 2 cups cooked brown rice
Instructions
  1. In medium bowl, combine flour and salt. Dredge chicken strips lightly in flour mixture; set aside. In large skillet, heat 1 tablespoon oil. Place chicken strips in oil; cook for two minutes on each side until cooked through and golden brown; set aside.
  2. In same skillet, add additional 1 tablespoon oil; stir-fry bok choy slices, onion and red bell pepper until crisp tender. Add ginger root, pepper flakes, and sherry; stir and cook for 1 minute or until sherry is almost evaporated.
  3. In small bowl, blend chicken broth and cornstarch; stir into skillet mixture and cook until thickened. Add plum sauce; soy sauce and bok choy leaves. Stir in chicken and heat through.
  4. Serve over hot brown rice.
Notes
Makes 4 servings Nutrition Information 490 calories, 12 grams fat, 85 mg cholesterol, 970 mg sodium, 52 carbohydrates, 4 grams fiber, 39 grams protein
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2010/12/chicken-bok-choy-wplum-sauce/