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Cilantro Chicken Stir-Fry
with Broccoli & Bok Choy
30 MIN
2 Servings
From the Test Kitchen
We’re putting a unique spin on the classic Asian stir-fry by using verdant cilantro sauce (which also features onions, garlic, jalapeño, and lime juice) to lend bold, herbaceous flavor to our tender chicken and vegetables. A garnish of sesame seeds adds pleasant crunch and a hint of nuttiness to each bite.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
7 green SmartPoints®
5 blue SmartPoints®
5 purple SmartPoints®
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NutritionPER SERVING
-
Calories380 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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½ lb Broccoli
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10 oz Baby Bok Choy
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2 stalks Celery
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2 cloves Garlic
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¼ cup Cilantro Sauce
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1 1-Inch Piece Ginger
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1 tsp Black & White Sesame Seeds
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Thinly slice the celery. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. Combine the sliced celery and sliced bok choy stems in a bowl.
2
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Blanch the broccoli:
Meanwhile, add the broccoli florets to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly tender when pierced with a fork. Drain thoroughly.
4
Start the stir-fry:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped ginger and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sliced celery and bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the blanched broccoli and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until combined.
5
Finish the stir-fry & serve your dish:
Add the cooked chicken and cilantro sauce to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through and combined. Turn off the heat. Stir in the bok choy leaves until wilted and combined. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!
1
Prepare the ingredients:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Thinly slice the celery. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. Combine the sliced celery and sliced bok choy stems in a bowl.
2
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a plate.
3
Blanch the broccoli:
Meanwhile, add the broccoli florets to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly tender when pierced with a fork. Drain thoroughly.
4
Start the stir-fry:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped ginger and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sliced celery and bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the blanched broccoli and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until combined.
5
Finish the stir-fry & serve your dish:
Add the cooked chicken and cilantro sauce to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through and combined. Turn off the heat. Stir in the bok choy leaves until wilted and combined. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!
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