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Chicken with Bok Choy and Baby Corn Recipe

Chicken with Bok Choy and Baby Corn recipe
Low Carb Yum

A simple Asian inspired dish. This chicken with bok choy and baby corn stir-fry is made using nutritious low carb vegetables and seasoned with soy sauce.


2 tablespoons frying oil (avocado oil or olive oil preferred)
1 1/2 pounds sliced chicken
1 bunch bok choy (trimmed, stems chopped)
15 ounces baby corn (fresh or canned)
2 cloves garlic (finely chopped)
2 1/2 tablespoons soy sauce (or tamari, or coconut aminos)


Heat 1 tablespoon oil in a wok or large frying pan over high heat until hot. Add the chicken and stir-fry tossing frequently for about 5 minutes or until just tender. Transfer chicken to a plate.
Heat remaining (1 tablespoon) in pan over medium to high heat and stir-fry the bok choy, corn and garlic for 5 minutes. Add chicken and soy sauce and toss over high heat.

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