Chicken and Vegetable Stir-Fry
Gingered Bok Choy
Ingredients
- 2 lb boneless, skinless chicken thighs, cubed
- 3 Tbsp sesame oil
- 1 (20-oz) pkg frozen stir fry medley
- 1 tsp garlic powder
- ⅓ cup low sodium soy sauce
Instructions
- Cook chicken in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until browned.
- Add vegetables and garlic powder; cook 8 minutes or until vegetables are tender. Stir in soy sauce; cook 1 to 2 minutes or until slightly thickened.
Side Dish Ingredients
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 3 Tbsp sesame oil
- 6 heads baby bok choy, halved
- 2 Tbsp low sodium soy sauce
- ½ cup chopped salted peanuts
Side Dish Instructions
- Cook garlic and ginger in hot oil in a large nonstick skillet over medium heat 2 minutes or until tender. Add bok choy; sauté 6 to 8 minutes or until tender.
- Add soy sauce; sprinkle with nuts before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
298
|
131
|
429
|
| Fat (g) | 16 | 12 | 28 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 30 | 4 | 34 |
| Carb (g) | 7 | 4 | 11 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 662 | 327 | 989 |
| T. Sugs (g) | 3 | 2 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
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