Chicken and Bok Choy Stir Fry
This Chicken and Bok Choy Stir Fry is the best one pan meal for a weeknight! This 30-minute low-carb dinner is super healthy and covered in an amazingly flavorful sauce.
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Ingredients
- 1 tablespoon olive oil
- 1 pound chicken cut into small pieces
- 5 cups bok choy chopped
- 1 cup shredded carrot
Sauce Ingredients:
- 2 tablespoons gluten-free soy sauce
- 1 tablespoons rice vinegar
- 1 tablespoons sesame oil
- 1 tablespoon brown sugar monk fruit
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 teaspoon chili garlic sauce
- 2 tablespoon water
- 1 tablespoon cornstarch
Instructions
- Heat a large skillet to medium heat and add cooking oil. Cook the chicken, stirring occasionally for 7-8 minutes until browned.
- Remove the chicken from the skillet and set aside. Add the bok choy and carrots to the skillet and saute for 3-5 minutes, stirring occasionally until it begins to wilt.
- Add the chicken to the skillet along with the stir fry sauce and toss to coat. Cook 3-4 minutes until the vegetables have reached your desired tenderness and the sauce has thickened.
Notes
Each serving has 6.3 net carbs. Feel free to leave out the cornstarch to save a couple carbs, but we loved how the thicker sauce stayed on the stir fry better.
Nutrition
Serving: 0.25 of recipe | Calories: 236kcal | Carbohydrates: 8.1g | Protein: 28.2g | Fat: 10.1g | Cholesterol: 82.7mg | Sodium: 649.4mg | Fiber: 1.8g | Sugar: 2.5g
Servings: 4 servings
Calories: 236kcal