2 tbsp oil
1.5 – 2 lbs chicken tenders (diced)
1 lb baby bok choy
2 broccoli crowns, cut into florets (about 1 lb of broccoli)
1 medium onion diced medium
1 tsp salt (divided)
1/2 tsp pepper
1/2 tbsp garlic paste
1 cup hoisin sauce
- Chop bok choy by trimming off the thick base (about 1/2 – 1 inch above the base). Wash individual stalks of bok choy in cold water. Gently rub the leaves to remove any dirt. (Dirt tends to collect towards the base of each stalk). Bunch bok choy stalks together and slice off the white stems. Lie the stalks flat on a cutting board, and slice. Repeat the process with the leaves.
- Prepare a large bowl of ice water set it next to the stove.
- Bring 1 pot of water to a rolling boil.
- Add broccoli florets and cook broccoli turns bright green. They will be crisp and tender.
- Remove broccoli with a slotted spoon and immediately drop them in the ice water.
- Add 1 tablespoon of oil to a large skillet heat over medium high heat. Caramelize onion.
- Add 1 tbsp oil to the skillet. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
- Add 1/2 tbsp garlic paste. Stir to combine.
- Add bok choy and broccoli, and cook, stirring occasionally, just until crisp tender.
- Pour in hoisin sauce, and stir gently to combine.
- Serve with brown rice fried rice.