If ground turkey is a staple protein in your kitchen, try ground chicken—the blend of light breast and rich thigh meat is just as flavorful and quick-cooking. A cast-iron skillet helps with browning, but any large skillet will do. True to most stir-frying techniques, we separate the tough stems of the bok choy from the tender leaves and cook them first so that everything has just the right doneness. One large bok choy can stand in for the baby ones; be sure to trim off the wide, fibrous ends and cut the stems into thin slices.
2 tablespoons canola oil, divided
8 ounces ground chicken
1 (8 oz.) pkg. cremini mushrooms, finely chopped
1/2 cup shiitake mushroom caps, sliced
6 heads baby bok choy, quartered
1/2 cup sliced green onions
1 tablespoon chopped peeled fresh ginger
3 tablespoons reduced-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1/4 cup unsalted roasted peanuts, chopped
Est. added sugars 4g
How to Make It
Heat 1 tablespoon canola oil in a large cast-iron skillet over medium-high. Add chicken; cook 5 minutes or until browned, stirring to crumble. Add mushrooms; cook 6 minutes, stirring occasionally. Remove chicken mixture from pan; keep warm.
Return pan to medium-high. Add remaining 1 tablespoon oil; swirl. Add bok choy; cook 3 to 4 minutes or until lightly browned, turning occasionally. Add green onions and ginger; sauté 2 minutes. Stir in chicken mixture.
Combine soy sauce, vinegar, and honey in a small bowl. Divide chicken mixture among 4 shallow bowls; top evenly with soy sauce mixture and peanuts.