Sweet and Sticky Vegetable Stir Fry.
Ingredients
- 1/4 cup low sodium soy sauce
- 1/4 cup rice wine vinegar
- 3 tablespoons honey
- 3 tablespoons sesame oil
- 1 pound boneless, skinless chicken breasts, cubed
- 4 baby bok choy, roughly chopped
- 1 bell pepper, thinly sliced
- 1 inch fresh ginger, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 red chile, sliced and seeded
- 2 green onions, thinly sliced
- 8 ounces cooked rice or egg noodles
- 1 cup fresh basil, roughly chopped
- seeds (arils) from 1 pomegranate
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Instructions
- 1. To make the stir fry sauce. In small bowl, stir together the soy sauce, rice vinegar, honey, and 1/2 cup water.
- 2. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes or until browned all over and cooked through. Remove the chicken from the skillet to a plate.
- 3. To the same skillet, add the remaining 2 tablespoons sesame oil. When the oil shimmers, add the bok choy and bell pepper and cook until softened, about 5 minutes. Add the ginger, garlic, red chile, and green onions and continue cooking another 2-3 minutes until the garlic is fragrant and caramelized.
- 4. Reduce the heat to low and add the stir fry sauce, noodles or rice, and chicken, tossing to combine. Cook for 5 minutes or until the sauce begins to coat the chicken. Remove from the heat and stir in the basil.
- 5. Divide the stir fry between bowls and garnish with pomegranate. Eat!
Source
Original recipe: View Original