POWer Lunch, Chicken Stir Fry with Bok Choy

Raw Baby Bok Choy

Raw Baby Bok Choy


Well, well, well.  Look who showed back up online with a post.  Yes, it’s me.  I’m back.  I’d apologize for my very long absence, but I’m not going to.  If you’re reading this blog, you are probably living a hectic life as we all are.  The ups and downs, twists and turns that happen as you juggle children, a spouse, a single life, the holidays, illness, and on and on.  I’m not going to bore you to death with my story, but whew Lord, 2013 did a number on me.  Nothing earth shattering, but challenging, wonderful and stressful all the same.  I’m feeling reenergized in my life now, and I’m ready to begin posting many stories I’ve worked on and had in my head just lingering.

Sometimes I wonder, why in the world am I doing this blog.  Is anyone reading it?  Really reading it and taking positive information from it.  And then I’ll get a comment.  A person out in the world that I don’t know that made my Soy Ginger Salmon for a dinner party with great success and satisfied guests.  Then I’ll have someone I do know and respect stop me to say she read a blog post about a destination she was interested in going.  That I posted information that made her want to book a trip and go relax.  That’s when I tell myself keep posting, keep creating, keep living, and I’m thankful for those moments.

I’m do not care about making this into some sort of get me famous venture, get me a show or book or attention.  I don’t.  This started as a lurking feeling inside myself I couldn’t explain but needed to liberate, and it’s evolving organically so whatever comes to pass I want LLL to be genuine and feel right inside, or I will not do it.  Maybe that is why I take occasional breaks from posting.  If I cannot give LLL a veracious version of myself because of turmoil or the feverish pace of my life at that moment, I tend to take a break and let my past works on the site speak for themselves for the time being.  I do my best to keep my personal beliefs out of LLL and my personal life and its details limited.  I honestly, and I mean this, only want to help all of us busy people figure out what the heck to make for dinner that won’t make our hair fall out, tastes pretty darn good for being so simple and healthy and for my posts to be a source of positive influence on our road to a healthier and more meaningful life.  In as big or as small a way that this can be achieved, that is my hope that the readers of LLL.

I do not know it all or pretend that these posts are always going to be a home run and successful.  I am college educated, but was not an English major.  I was a stock broker at one point, I will not always get the grammar right and I’ll miss some editing mistakes, I can assure you!  I do put a lot of thought into my posts and I endeavor to create them and use them in my everyday life and ultimately pass them on to you.  I actually eat this food and often make it several times, taking notes as I cook, snapping pictures in my kitchen of the food as it’s prepared and even on the plate before I hand it to my husband.  If you see it on here, I did not do some professional cook/photo session.  It’s real, it’s authentic and being true to that, I hope it helps you the reader feel connected with the food or experience so you can replicate it in your own home.

Chicken w/ Bok Choy in final stages of cooking

Chicken w/ Bok Choy in final stages of cooking

Today I wanted to post an easy lunch dish that packs a punch.  The quinoa, brown rice or rice noodles can be prepared ahead of time and used as an accompaniment, but the dish can stand alone.  I also like this dish because you can change it however you like.  Add more bok choy for a salad like dish or other vegetables that appeal to your palette.  It’s very versatile and quick.  It does not take long to make!  For lunch you can even make it easy on  yourself and buy pre-diced frozen carrots or another veggie and pre-sliced chicken.  Plan ahead, make it easy and you will find that running home to cook a quick lunch is not that out of the question.  This dish is also a healthy weeknight meal and the leftovers can be eaten at lunch the next day.

Bok Choy may be one of those funky looking greens at the grocery store that you just either don’t know what the heck it is or you could not imagine buying because what you going to do with it?  Well, it comes in several varieties, although most grocery stores have the larger traditional bok choy and the baby bok choy.  I have used both and the recipe works well with either variety.  The baby bok choy is much more tender and you will not need to cook it as long, which usually helps retain more of the nutritional value in vegetables.  Chopping and lightly cooking the bok choy in this recipe gives you the maximum wattage for the vegetables.  Lots of Vitamin A and C, plus calcium and other minerals.  It’s a great veggie to add into your recipe repertoire.  Enjoy and thank you for visiting my site.  I hope you find what you are looking for and have many blessings in the application of the various tips you discover at LLL!

Finished Power Lunch! Chicken with Veggies and Bok Choy and Quinoa

Finished Power Lunch! Chicken with Veggies, Bok Choy and Quinoa


POWer Lunch, Chicken Stir Fry with Bok Choy

Yield: 4-6 ppl

Prep Time: 10 mins

Cook Time: 15-18 mins

Total Time: 25-30 mins max

I wanted to post an easy lunch dish that packs a punch. The quinoa, brown rice or rice noodles can be prepared ahead of time and used as an accompaniment, but the dish can stand alone. I also like this dish because you can change it however you like. Add more bok choy for a salad like dish or other vegetables that appeal to your palette. It’s very versatile and quick, plus bok choy is very high in Vitamin A and C as well.


2 lbs thinly sliced chicken cutlets (preferred) or breasts
1 cup or 3 med. carrots, peeled and thinly sliced (use a pck of frozen Alexia diced carrots for less prep/cook time)
8 oz sliced mushrooms, cremini preferred

2 garlic cloves or 1 tsp approx, minced
2 tsp fresh ginger, minced
2-3 baby bok choy heads and leaves, chopped or approx 2 cups of any variety
*use white parts and green parts cooking the white parts longer and adding the green parts at the very end to heat through
1 tsp peanut oil
1 tbsp grape seed or coconut oil
1 pinch of red pepper flakes
Salt and Pepper

1 tbsp cornstarch
1 cup low-sodium chicken stock
¼ cup low-sodium soy sauce
1 tbsp rice wine vinegar


1. In a large wok (don’t have one) or sauté pan, heat 1 tsp of peanut oil and 1 tbsp of grape seed or coconut oil over medium/high heat. Toss in a tiny pinch of red pepper flakes (more with 2nd batch of chicken) and heat/brown for 2 minutes.

2. Add the chicken in 2 batches covering the bottom of the pan in a single layer, browning on both sides. Approximately 2 minutes per side depending on the thickness of the chicken. Have a test piece to cut in half. Remove promptly from the pan and set aside on a plate, cover with a paper towel. If the chicken is very slightly undercooked, that is perfect because it will continue to steam and cook on the plate and finish cooking through once it’s added back the pan at the end of preparation.
If more oil is needed for the second batch, drizzle a little and add another tiny pinch of red pepper. Cook for a minute and add the second batch of chicken, repeating step 2.

3. Add the mushrooms and sauté until nicely browned. Approx 3-5 minutes. Poor on top of the chicken and set aside.

4. Add the carrots to the pan, drizzling a tsp grapeseed or coconut oil on top if needed. Stir and sauté over medium heat(turn down a tad) until the carrots are cooked through. 6-8 minutes for raw. Careful not to burn, stir frequently. Add the cornstarch to the carrots after they are fully cooked, stirring to incorporate all the powder.

5. Add the chicken stock, soy sauce and vinegar to the pan and stir to combine, reduce heat to low.

6. Add the white chopped stalks of bok choy to the pan and cook for 2 minutes.

7. Add the chicken and the mushrooms to the pan and cook through for 1 minute.

8. Add the green leafy ends of the bok choy to the stir fry, cook for a minute and turn of the heat. Add Pepper and taste for salt. Approx ½ tsp pepper and ¾ tsp salt, more if desired.

9. Plate with prepared quinoa, brown rice or asian noodles. Enjoy!

Blend of my stir fry recipe of old and online preparation recommendations for bok choy

Chicken Stir Fy with Bok Choy

Chicken Stir Fy with Bok Choy




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