Give chicken stir-fry a lively taste with soy, lime, and ginger. Crisp vegetables add colour and texture to this quick and easy dish.
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces|
|2 tbsp||(30 mL) Vegetable oil, divided|
|1||Clove garlic, minced|
|1||Piece, about 1-inch/2.5 cm, fresh ginger, peeled and grated|
|2||Large carrots, cut into thin strips|
|6 cups||(1.5 L) Bok choy, thinly sliced|
|1||(227 g) Can water chestnuts, drained and sliced|
|1||Bunch green onions, cut lengthwise into thin strips|
|3 tbsp||(45 mL) Soy sauce|
|1 tbsp||(15 mL) Honey|
|2 tbsp||(30 mL) Fresh lime juice|
|Salt and pepper|
COMBINE chicken, 1 tbsp (15 mL) oil, garlic and ginger in a small bowl. Season with salt and pepper.
HEAT a large skillet or wok over medium-high heat. Add chicken and cook 8-10 minutes or until golden brown. Remove chicken to a small bowl and set aside.
Add remaining oil to the same pan. Stir-fry carrots for 4-5 minutes. Add bok choy, water chestnuts, green onions, soy, honey, lime juice and cooked chicken. Stir- fry 1-2 minutes and serve.
For a spicier version, add chili garlic sauce
Serve over rice noodles
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