Who doesn’t love a good stir-fry? Such a quick and easy dinner choice. When I make stir-fry I usually buy lots of vegetables and make my own flavour with garlic, ginger and soy. But keeping in with the Women’s Weekly theme I chose the Garlic Chicken Stir-Fry with Bok Choy in their ‘50 Fast Chicken Fillets’ Cookbook for dinner. I have made it several times before for friends and family and it has never failed on me yet!
It’s quite an easy stir-fry to make with great flavour. The garlic is not overpowering which I was concerned about for my breaths sake! I use my wok instead of a frypan because there is a lot of volume in this dish. In the past I have made this recipe without coating the chicken in flour but found the sauce didn’t thicken as much. You could eat it on its own but I serve it with basmati rice.
Garlic Chicken Stir-fry with Bok Choy
700g Chicken breast fillets, sliced thinly
1/2 cup Plain Flour
2 tblspn Peanut Oil
6 cloves Garlic, crushed
1 red Capsicum, sliced thinly
6 green onions, sliced thinly
1/2 cup Chicken Stock
2 tblspn light Soy Sauce
500g Bok Choy, chopped coarsely
1. Coat chicken in flour and shake off excess.
2. Heat oil in a wok or large frypan, stir-fry chicken in batches, until browned all over and cooked through.
3. Add garlic, capsicum and onion to wok and stir-fry unto the capsicum is tender.
4. Return the chicken to the wok with stock and sauce. Stir-fry until sauce boils and thickens slightly. Just before serving, add bok choy and stir-fry until bok choy wilts.