Ginger Chicken & Bok Choy Stir Fry with Green Beans
This ginger chicken stir fry is a fast, fresh dinner for a busy night. Organic chicken breast cooks quickly with bok choy, green beans and carrot, and the ginger and garlic do most of the work on flavour. Everything stays crisp and it is on the table in under twenty minutes.
- 500g organic chicken breast, sliced into thin strips
- 1 bunch bok choy, cut into pieces
- 250g green beans, trimmed
- 1 carrot, julienned
- 1/2 red onion, sliced
- 1 tablespoon grated ginger
- 2 garlic cloves, crushed
- 2 tablespoons soy sauce or tamari
- 1 tablespoon honey
- Cooking oil
- Rice or noodles, to serve (optional)
- Heat the oil in a large pan or wok over high heat.
- Add the chicken and cook for 4 to 5 minutes until golden and cooked through.
- Add the onion, carrot and green beans and stir fry for 3 minutes.
- Add the bok choy, ginger and garlic and toss for another minute.
- Stir through the soy sauce and honey and cook until the vegetables are tender but still crisp.
- Serve on its own or over rice or noodles.
Serving suggestions: Serve over steamed rice or noodles to soak up the sauce. A scatter of sesame seeds or some sliced chilli on top finishes it off.
Storage: You can keep in the fridge for up to 2 days. Reheat quickly in a hot pan so the vegetables do not go soft.
Variations: Swap the chicken for beef or firm tofu. Use whatever greens you have in the box, and add a splash of oyster sauce for extra depth.
Need the ingredients? Get a Vegetable Box with fresh organic bok choy, green beans and carrots, then add organic chicken breast for this stir fry. Organic food delivery to your door across Adelaide.