Chicken Asparagus and Bok Choy Stir-Fry This seasonal stir-fry highlights some of the best of Ontario’s spring – asparagus and bok choy. Before even starting any stir-fry, have your ingredients ready. Once you’ve done that, dinner comes together in no time. Preparation Time: 20 minutesCooking Time: 10 minutesServes 4 Sauce:1/2 cup (125 mL) water2 tbsp (25 mL) each reduced sodium soy sauce and oyster sauce1 tbsp (15 mL) each sesame oil and hot chili sauce1 tbsp (15 mL) cornstarch Stir-fry:4 tsp (20 mL) vegetable oil500 g skinless boneless Ontario Chicken Breasts or Thighs or Ontario Turkey Breast, thinly sliced into strips2 Ontario Shallots, thinly sliced2 cloves garlic, finely chopped1-inch (2.5 cm) piece ginger, peeled and finely chopped (about 2 tbsp/25 mL)12 oz (375 g) Ontario Asparagus,trimmed and cut diagonally into 2-inch (5-cm) pieces8 mini Ontario Baby Bok Choy, trimmed and cut into halves or quarters2 tbsp (25 mL) water Sauce: In medium bowl, whisk together water, soy sauce, oyster sauce, sesame oil and hot chili sauce. Whisk in cornstarch until dissolved. Set aside. Stir-Fry: In wok or large deep skillet, heat 2 tsp (10 mL) of the oil over high heat. Add chicken, stir-fry until browned, about 5 minutes. Add shallots, garlic and ginger; stir-fry 1 minute. Remove to medium bowl. Add remaining oil, asparagus, bok choy and 2 tbsp (25 mL) water to wok; stir-fry about 3 minutes until vegetables are tender-crisp. Return chicken mixture to wok; add sauce. Stir-fry until sauce thickens, 1 to 2 minutes. Serve over rice or noodles. Nutritional Information:1 ServingPROTEIN: 32 gramsFAT: 10 gramsCARBOHYDRATE: 13 gramsCALORIES: 276FIBRE: 3 gramsSODIUM: 480 mg – Printed with permission from Foodland Ontario
Chicken Asparagus and Bok Choy Stir-Fry
