This superfast stir-fry makes everything so easy: ground chicken promises even cooking, bok choy packs a nutrient-loaded punch and a homemade teriyaki sauce ups the flavor ante. Slideshow:  Great Stir-Fry Dishes 

Todd Porter and Diane Cu
October 2014

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© Todd Porter & Diane Cu

Recipe Summary

total:
15 mins
Yield:
2 to 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside.

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  • Heat a large skillet or wok over medium-high heat. Add the oil and then add the onion. Cook for 1-2 minutes or until soft, and then add the ground chicken. Stirring occasionally to break up and turn the chicken, cook for about 5 minutes or until the chicken is evenly browned and cooked through.

  • Stir in the soy sauce, sake (or vermouth), brown sugar, and rice vinegar and cook for 1 minute. Stir in the bok choy and cook for 1 minute, or until the bok choy is cooked and the sauce is heated through. Serve warm.

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