I was seriously graving some heavy veggie based stir fry when we got back from our vacation. While we were gone, we ate at the Ghengis Grill, one of those Mongolian stir fry kind of places. We really love those. I had a fantastic honey soy sauce on mine, so this was my attempt to emulate it. I need to work on the consistency (this wasn’t thick enough and I think probably I’d need to cook it separately, simmering until it starts to thicken on its own, perhaps with a bit of corn starch…I’ll try that next time), but it was delicious.
- 1/4 cup honey
- 1/4 cup soy sauce
- tsp chili oil
- chicken breast halves (about 1 1/4 pounds) boned, skinned, cut into 3/4-inch pieces
- 1 cup snow peas
- leaves bok choy (whites and greens divided)
- 1 Tbsp minced garlic
- 1 Tbsp ginger, freshly grated
- 1/2 can bamboo
- 1/2 can water chestnuts, sliced
- 1/2 cup scallions or Green Onions
- 2 Tbsp canola oil
- 1 Tbsp corn starch*
- 2 cups brown rice
1. Mix the honey, soy sauce, and chili oil until combined.
2. Toss the chicken chunks in the corn starch.
3. Put the water chestnuts, bok choy whites, and bamboo shoots in a bowl.
4. Put the ginger and garlic in another small bowl
5. Put the scallions and bok choy greens in another small bowl.
6. Heat the oil over high heat.
7. Add the chicken. Stir fry until no longer pink.
8. Add the water chestnut combo bowl.
9. Stir fry for three minutes.
10. Add the garlic/ginger bowl. Stir fry for one minute.
11. Add the scallions and bok choy greens. Stir fry for another minute or two.
12. Add the sauce and reduce heat to medium low.
13. Simmer until thickened.
14. Serve over brown rice.
Amount Per Serving
Calories From Fat (24%) 169.16
% Daily Value
Total Fat 19.18g 30%
Saturated Fat 2.32g 12%
Cholesterol 73.1mg 24%
Sodium 1151.64mg 48%
Potassium 727.25mg 21%
Total Carbohydrates 98.14g 33%
Fiber 7.01g 28%
Protein 36.2g 72%