“Chicken and veggies kicked up with ginger. Delicious served over plain brown rice.”
READY IN:
22mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat cooking oil in a large saucepan (or wok), on medium high; add the chicken, cook uncovered 2 to 4 minutes, stirring occasionally until no longer pink.
  2. Add next 12 ingredients; stir to mix, bring to a boil, reduce heat to medium, simmer gently partially covered for 2 to 4 minutes until carrot is almost tender crisp; do not overcook.
  3. Add bok choy and sweet red pepper; stir and cook covered another 2 to 4 minutes, just until bok choy is limp and veggies are tender crisp.
  4. Whisk cornstarch into cold water, in a small bowl; add to chicken mixture; heat and stir until simmering and thickened.
  5. Serve over brown rice if desired.

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