4boneless, skinless chicken thighs, cut in to bite-sized pieces or 2 chicken breasts cut up
For the sauce:
1/2cupchicken broth
1/4cupfreshly squeezed lemon juice
Zest of 1 lemon
2Tablespoonssoy sauce, low sodium recommended
1Tablespoonwhite or brown sugar
1/4teaspoonKosher salt
1Tablespoonscornstarch
For the stir fry:
1 1/2Tablespooncooking oil
2teaspoonsfresh garlic, minced
1teaspoonfresh ginger, minced
3Tablespoonsgreen onion, thinly sliced, green and white parts
1/4teaspoonsred pepper flakes
1smallred, orange or yellow bell pepper, cored and seeds removed and thinly sliced
1smallonion, halved and thinly sliced
5-6baby bok choy, stem end removed and quartered
For serving:
Cooked rice or noodles, for serving
Sesame seeds, for garnish
Sliced green onion, for garnish
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Instructions
In a small bowl, stir together the sauce ingredients and set aside.
Prepare chicken and vegetables and have ready.
Heat 1 Tbsp. oil in wok over medium-high heat. Add chicken pieces and cook, stirring, until cooked through. Remove chicken to a plate. Discard any juices and return wok to stove-top.
Heat a bit more oil in a wok over medium heat. Add garlic, ginger, green onion and red pepper flakes and cook, stirring, for 30-45 seconds (do not allow to burn). Add onion and bell pepper slices. Cook, stirring regularly, until tender-crisp. Add lemon sauce and cook for 1 minute. Return chicken to pan and scatter with bok choy. Cook, tossing, until bok choy is wilted and sauce is thickened.
Spoon over cooked rice or noodles and garnish with sesame seeds and additional green onion.
Notes
Be sure to read the notes above this Recipe Card for more tips, options, substitutions and variations for this recipe!