Chicken Stir-Fry with Bok Choy and Water Chestnuts

A symphony of flavors and textures, this chicken stir-fry is an ode to the vibrant streets of Southeast Asia. Tender chicken breasts, fresh bok choy, and crunchy water chestnuts dance together in a harmonious blend of savory and sweet, all tied together by a tangy, umami-rich sauce. The secret to its success lies in the perfect balance of ingredients and a fiery kiss from the wok, resulting in a dish that will leave your taste buds craving more.

In the vibrant, bustling streets of Southeast Asia, the intoxicating aroma of street vendors hawking their culinary delights fills the air. Among these tantalizing offerings, the humble chicken stir-fry stands as a beacon of flavor and culinary prowess. Its roots can be traced back centuries, to a time when wandering merchants brought their wares from distant lands, introducing a vibrant tapestry of flavors to the region. Over time, this humble dish has evolved into a beloved staple, blending elements from China, Thailand, Vietnam, and beyond, creating a culinary masterpiece that transcends borders and cultures. Our version of this classic dish pays homage to its rich heritage while adding a few modern twists, ensuring that it remains a timeless favorite for generations to come.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 cup chopped bok choy
• 1 cup chopped water chestnuts
• 1/4 cup soy sauce, tamari, or coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

Instructions

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned on all sides.
3. Add the onion, garlic, ginger, bok choy, and water chestnuts to the skillet and cook until the vegetables are tender, about 5 minutes.
4. Stir in the soy sauce, rice vinegar, and sesame oil and cook for 1 minute more.
5. Serve immediately over cauliflower rice or your favorite low-carb side dish.

Why It Works

• The use of high-heat cooking in a wok ensures that the chicken and vegetables retain their vibrant colors, crisp textures, and natural flavors.
• The combination of soy sauce, rice vinegar, and sesame oil creates a harmonious balance of salty, tangy, and nutty flavors that complement the dish perfectly.
• The addition of fresh bok choy and water chestnuts provides a delightful textural contrast, adding a refreshing crunch to each bite.