Simple Chicken Stirfry
I must go shopping for produce on the wrong days because almost every time I’m at the market all the veggies look so sad.
Every time except for last Wednesday that is. That day I found the most perfect bunches of baby bok choy I’ve ever seen. No nasty holes from bugs or wilty looking leaves, it was my lucky day!
I threw together this simple recipe to make use of my find. It was very tasty over some brown rice!
3 – 4 pieces chicken tenderloin
1 green bell pepper
1 teaspoon oil
3 baby bok choy
1 teaspoon black bean sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
1/3 cup water
1 teaspoon cornstarch
1 stalk green onions (optional)
In a nonstick pan (with just a teaspoon of oil) I added in the chicken tenderloin and bell pepper, both cut into bite sized pieces.
I cut the baby bok choy into thirds and put that in the pan along with the black bean sauce, oyster sauce, and sesame oil.
At the end I thickened it with a mixture of 1/3 cup water mixed with about a teaspoon of cornstarch and garnished with green onions.
I have to say it again – so simple and yet so tasty!