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Chicken & Bok Choy Stir-Fry

Chicken & Bok Choy Stir-Fry

Image credit to: Katie Bornn


  • 8oz package of soba noodles (or rice)
  • 2-3 boneless, skinless chicken breasts
  • 6 Tbsp water
  • 4 Tbsp mirin
  • 3 Tbsp soy sauce
  • 1 Tbsp cornstarch
  • 1 1/2 tsp peanut oil or canola oil
  • 1 onion, thinly sliced
  • 2-3 baby bok choy (or 1 regular), trimmed and cut into long, thin strips or substitute kale, chard or collard greens - remove stems and sliced on the diagonal, cut leaves into thin ribbons
  • 3 carrots, peeled and sliced
  • 2 tsp minced garlic
  • 2 tsp korean red pepper paste, Gochuchang)
  • 2 Tbsp hot water


Bring large saucepan of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside. Or cook rice.

Whisk 6 Tbsp water, mirin, soy sauce and cornstarch in a small bowl. Set aside

Whisk red pepper paste, garlic and hot water together in a medium bowl.

Slice chicken into thin strips and place in bowl with red pepper paste. Let marinate in fridge.

Heat oil in a large skillet over medium heat. Add onion (and green stems, if using) and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add bok choy (leafy greens, if using) and carrots, stirring occasionally, until beginning to soften, about 5 minutes.

Add chicken and red pepper marinade; cook, stirring, until the chicken is just cooked through, about 5 minutes.

Whisk cornstarch mixture again, add to pan and bring to boil. Cook, stirring, until sauce has thickened, 2 to 4 minutes. Serve over noodles (or rice). Garnish with sesame seeds.

Adapted from Bornn in the USA

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