Chinese-Style Ginger Chicken with Bok Choy and Mushrooms

One plate is the amount the calories and protein above are for.

• 6 oz boneless chicken thigh, sliced
• 1 cup cooked bok choy (from 2 cups raw chopped)
• 1 cup cooked shiitake mushroom (from 2 cups raw sliced)
• 1 tablespoon olive oil
• 2 teaspoons grated ginger
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 scallion, sliced
• 1/4 teaspoon salt

• 12 oz boneless chicken thigh, sliced
• 2 cups cooked bok choy (from 4 cups raw chopped)
• 2 cups cooked shiitake mushroom (from 4 cups raw sliced)
• 2 tablespoon olive oil
• 4 teaspoons grated ginger
• 4 cloves garlic, minced
• 2 tablespoon rice vinegar
• 2 teaspoon sesame oil
• 2 scallion, sliced
• 1/2 teaspoon salt

• 24 oz boneless chicken thigh, sliced
• 4 cups cooked bok choy (from 8 cups raw chopped)
• 4 cups cooked shiitake mushroom (from 8 cups raw sliced)
• 4 tablespoon olive oil
• 8 teaspoons grated ginger
• 8 cloves garlic, minced
• 4 tablespoon rice vinegar
• 4 teaspoon sesame oil
• 4 scallion, sliced
• 1 teaspoon salt

• 36 oz boneless chicken thigh, sliced
• 6 cups cooked bok choy (from 12 cups raw chopped)
• 6 cups cooked shiitake mushroom (from 12 cups raw sliced)
• 6 tablespoon olive oil
• 12 teaspoons grated ginger
• 12 cloves garlic, minced
• 6 tablespoon rice vinegar
• 6 teaspoon sesame oil
• 6 scallion, sliced
• 1 1/2 teaspoon salt

• 48 oz boneless chicken thigh, sliced
• 8 cups cooked bok choy (from 16 cups raw chopped)
• 8 cups cooked shiitake mushroom (from 16 cups raw sliced)
• 8 tablespoon olive oil
• 16 teaspoons grated ginger
• 16 cloves garlic, minced
• 8 tablespoon rice vinegar
• 8 teaspoon sesame oil
• 8 scallion, sliced
• 2 teaspoon salt

1. Heat the olive oil in a large skillet over high heat for 2 minutes until it shimmers.

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2. Stir-fry the chicken 6 minutes until golden and it reads 165°F, then move it to a plate.

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3. Stir-fry the mushrooms 4 minutes until browned, then add the ginger and garlic for 30 seconds until fragrant.

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4. Add the bok choy and salt and cook 3 minutes until the leaves are wilted and the stems are tender-crisp.

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5. Return the chicken with the vinegar and sesame oil and toss 1 minute until glossy, then top with the scallion.

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6. To keep it: cool it within 2 hours, portion it into a shallow lidded container and keep the scallion separate, refrigerate up to 3 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

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• Calories503
• Protein47g
• Carbs8g
• Fat31g
• Fiber3g
• Sodium829mg

• Steady Energy
• Eating Well

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