Chicken, Bok Choy and Black Beans Stir-fry

Happy Sunday everyone! First of all, I'd like to thank everyone who wished me a Happy Birthday. I had a great birthday. My husband made me an omelet for breakfast and he cleaned up the kitchen for me. Oh and he made me a birthday cake (chocolate mousse cake: YUM!), too. Isn't he so sweet? I love him.

So - I'm not feeling so good today. I have a cold or something. My nose is stuffy and my head hurts a little. But I decided to sit on my couch and post this wonderful recipe real quick. Thank goodness, you can't catch cold through internet. So feel safe to read along. :)

This is a great recipe that calls for my new favorite, bok choy. Whenever I see a recipe that calls for bok choy, I bookmark it. I hadn't really tried anything with bok choy until recently, though. I just never knew what to make with it. Bok choy is great warm. It's excellent in stir-fried food. And it's healthy! The addition of water chestnut and black beans is also what makes this dish so unique and wonderful.

Chicken, Bok Choy and Black Bean Stir-Fry

Printable Recipe

Ingredients:

1 lb chicken breasts
1 canned black beans, drained (about 1 1/2 cup)
1 lb baby bok choy
1 onion, finely sliced (optional)
2-4 cloves garlic, finely chopped
2-3 teaspoons chopped ginger
1 red bell pepper, cut into strips
1/2 cup canned water chestnuts, drained
1 tablespoon soy sauce
1/2-1 teaspoon fish sauce

Directions:

1. Slice the chicken into strips, cutting across the grain. Cut the ends off the bok choy, separate the leaves and shred.

2. Heat half the sesame oil in a large non-stick frying pan or wok. Cook the onions, garlic and ginger over high heat for 3-4 minutes, add the bell pepper and cook for 2-3 minutes. Remve fro the pan. Heat the remaining sesame oil and stir fry the chicken in batches over high heat.

3. Return all the chicken to the pan along with the onion mixture, black bans, shredded bok choy, water chestnuts, and fish sauce. Toss quickly to combine the ingredients, lower the heat and cover and steam for 3-4 minutes, or until the bok choy has just wilted. Serve immediately.