Name: Chicken and Bok Choy Stir Fry with Spaghetti Squash
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1/4 cup low-sodium soy sauce; 1 tablespoon rice vinegar; 1 tablespoon brown sugar; 1/2 teaspoon ground ginger (I would have used fresh ginger if I had it…love!); 1 teaspoon chili sauce (optional if you want the heat); 3 tablespoons water; 1 boneless, skinless chicken breast, sliced into strips; 2 teaspoons cornstarch; 1 tablespoon vegetable oil; 1 garlic clove, crushed and minced; 3 cups halved baby bok choy (about 5 heads, halved); 1/4 cup vegetable or chicken broth; Cooked spaghetti squash, for serving

Ingredients

Scale

1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger (I would have used fresh ginger if I had it…love!)
1 teaspoon chili sauce (optional if you want the heat)
3 tablespoons water
1 boneless, skinless chicken breast, sliced into strips
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 garlic clove, crushed and minced
3 cups halved baby bok choy (about 5 heads, halved)
1/4 cup vegetable or chicken broth
Cooked spaghetti squash, for serving

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Instructions

In a small bowl, combine soy sauce, vinegar, brown sugar, ginger, chili sauce and 3 tablespoons water. In another bowl, toss chicken with cornstarch until coated.
Heat a large wok or skillet over medium high heat and heat oil until thin and shimmering. Add chicken and cook until it starts to brown but isn’t quite done, about 5 minutes. Add bok choy and garlic and continue to cook, stirring frequently, for about 3 minutes. Add vegetable or chicken broth and cover skillet for about 2 more minutes to allow bok choy to wilt.Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over spaghetti squash.