Bok Choy Chicken Stir Fry

Bok Choy Chicken Stir Fry

This protein and veggie packed stir fry is so versatile: perfect for a weeknight meal but flavorful and delicious enough to impress guests (or hey, yourself!). The chicken gets a good punch from the black pepper and turmeric and the sweet, umami packed sauce brings all the flavor. Our Bright Bok Choy Blend and fresh basil make for a fresh finish to this tasty dish.


1 tbsp cornstarch

1 tsp black pepper

1 tsp ground turmeric

½ tsp ground ginger

1 1/2 pounds boneless skinless chicken thighs or breasts, thinly sliced

1/3 cup low sodium soy sauce

1/4 cup honey

2 tbsp rice vinegar

1 tsp fish sauce

2 tbsp olive oil

2 red bell peppers, thinly sliced

1 medium shallot, sliced

2 cups Forward Greens Bright Bok Choy Blend

1 cup fresh Thai or regular basil, julienned

Cooked jasmine rice, for serving


1. In a medium bowl, whisk together the cornstarch, turmeric, ginger, and black pepper. Add the chicken and toss to coat.

2. In a small bowl, whisk together the honey, soy sauce, rice vinegar, and fish sauce.

3. Heat the oil in a large skillet over medium-high heat. Add the bell peppers and shallots, cook 2-3 minutes, until the peppers are beginning to char.

4. Add the chicken and stir occasionally until browned, about 2 minutes.

5. Add the honey and soy sauce mixture and Bright Bok Choy Blend. Stir and bring the sauce to a simmer over medium-high heat and cook until the sauce coats the chicken, about 8-10 minutes.

6. Remove from the heat and stir in half of the basil.

7. Serve the chicken over jasmine rice and garnish with remaining fresh basil.

Bon appétit!

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