- 1 medium bok choy, diced, whites and greens separated
- ½ diced yellow onion
- ½ red bell pepper, sliced
- ½ cup sliced carrots
- ¾ cup string beans
- ¾ cup broccoli, chopped
- 12 ounces boneless skinless chicken breasts, cubed
- 1 cup kale, chopped
- 2 teaspoons garlic, mined
- 1 teaspoon red pepper flakes
- ¼ cup basil, shredded
- peanut oil, for stir frying
- ½ cup toasted almond slices
- 2 Tablespoons fish sauce
- 2 teaspoons sugar
- 2 Tablespoons Soy Sauce (consider using low-sodium)
- 2 Tablespoons oyster sauce
- 4 Tablespoons water
- 1 teaspoon chili paste
Sauce 3:
- 1 teaspoon cornstarch
- 2 Tablespoons water
INSTRUCTIONS:
- Heat the oil in a large pan or wok over medium heat. Add the onions, peppers, carrots, broccoli, string beans, and white part of boy choy until tender. Add the kale and reduce heat to low.
- In another pan, cook the chicken, garlic, and red pepper flakes until the chicken is white and cooked through. Add the chicken to the vegetables and stir in each of the sauce in the order listed.
- Add the green part of bok choy and basil, stire until warm and wilted.
- Top with almond slices and serve.
Source: The Cozy Cook
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