1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1/2 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon crushed fennel seeds
pinch of ground cloves
1 pound chicken tenders, cut into 1/2"-thick crosswise slices
1 tablespoon canola oil
12 ounces bok choy, cut into 1/2"-thick crosswise slices
1/4 cup chicken broth
1 tablespoon reduced-sodium soy sauce
red-pepper flakes (optional)
Directions:
1.
In a mixing bowl, combine the garlic, ginger, lemon-pepper seasoning, fennel seeds, and cloves. Add the chicken. With your hands or a fork, toss well to coat all the pieces with seasoning.
2.
Set a wok or large skillet over high heat until very hot. Add the oil and swirl to coat the pan. Place the chicken pieces in the pan so they are separated. Cook for 1 minute, or until browned on the bottom. Turn and cook for 1 minute, until browned. Reduce the heat to medium-high. Add the bok choy. Cook, tossing, for about 2 minutes, or until the bok choy leaves are wilting. Add the broth and soy sauce. Bring almost to a boil. Reduce the heat and simmer for 2 minutes, or until the chicken is no longer pink and the juices run clear. Serve, garnished with red-pepper flakes, if desired.
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