A quick and healthy stir-fry featuring tender chicken, crisp bok choy, and earthy mushrooms, perfect for a satisfying meal prep.

Scale

600 g boneless skinless chicken breast

240 g uncooked brown rice

280 g mushrooms

320 g baby bok choy

4 tbsp low-sodium soy sauce

1 1/2 tbsp fresh ginger, grated

40 g green onions, sliced

2 tsp toasted sesame oil

Cook brown rice according to package directions.
Slice chicken breast into bite-sized pieces.
Chop mushrooms and baby bok choy.
Heat sesame oil in a large skillet or wok over medium-high heat.
Add chicken to the skillet and cook until browned and cooked through.
Add mushrooms and grated ginger to the skillet, stir-frying for 3-5 minutes until softened.
Stir in baby bok choy and low-sodium soy sauce.
Cook for another 2-3 minutes until bok choy is tender-crisp.
Remove from heat and stir in sliced green onions.
Serve the stir-fry over cooked brown rice.

Recommended kitchen tools: Digital Food Scale, Glass Meal Prep Containers and Insulated Lunch Bag.

Keywords: chicken, bok choy, stir-fry, healthy, meal prep, asian inspired, quick dinner, low sodium