Bok Choy Skillet

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  • 4 Tbsp olive oil, divided
  • 6 baby bok choy, quartered lengthwise
  • 1 red bell pepper, cut into thin strips
  • 1 carrot, cut into thin strips
  • 3 cloves of garlic, thinly sliced
  • 1 c. snow peas
  • 1 Tbsp freshly squeezed lemon juice
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 4 thinly sliced sauteed chicken breast strips
  • Several fresh asparagus

Heat 2 Tbsp of oil in a large skillet over medium heat-high heat. Add the bok choy and cook, stirring often, for 5-6 minutes or until lightly browned. Transfer to a plate. Heat 1 Tbsp of the oil and add the asparagus, bell pepper, carrot, and garlic. Cook for 1-2 minutes or until the garlic begins to brown. Add the snow peas and cook for 1 minute longer or until the snow peas begin to turn bright green. Add the bok choy, lemon juice, salt, pepper, cooked chicken, and remaining 1 Tbsp of oil and cook for 1 minutes or until the bok choy is heated through.

 

 

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Posted on

December 14, 2016