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An easy to make Asian inspired dish. This chicken with bok choy and baby corn stir-fry is super quick to make using low carb vegetables.
Are you getting bored with the same old low carb vegetables? Have you tried Bok Choy? It’s a healthy green vegetable is a member of the cabbage family.
You will typically find bok choy used in Chinese food. That’s why it’s also known as Chinese cabbage. It’s easy to identify this vegetable by its long white stalks and dark green leaves.
There is a smaller variety of this vegetable called baby bok choy which is more tender due to the smaller stalks. There are only about 18 grams of carbs in a typical head of larger variety of this vegetable. And, this Chinese cabbage is very nutritious.
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The typical serving for bok choy is about one cup. Each serving has only 9 calories with a small amount of protein and fiber. It contains about 32 milligrams of vitamin C and 3128 international units (IU) of vitamin A. On serving also provides about 176 milligrams of potassium, 46 milligrams of sodium, 74 milligrams of calcium and 13 milligrams of magnesium. With all this good stuff inside, I really need to eat this vegetable more often.
Bok choy is usually steamed, boiled, or stir-fried. It’s best cut up and tossed into a stir fry with some meat and soy sauce. It helps to cut the stalks into small slices since they can take a bit longer to cook than the leaves.
For this chicken with bok choy recipe, baby corn is added. It’s loaded with fiber making the net carb count fairly low. Although it’s best to stir fry in a wok, a regular cast iron skillet can be used.
If you prefer not to use corn, another low carb vegetable like cauliflower could be used instead. Many people are concerned about GMOs or refrain from eating grains. If you are one of those, you may want to make this chicken bok choy stir fry made with mushrooms.
This Asian inspired chicken with bok choy and baby corn stir-fry dish would work well paired with low carb cauliflower rice. Just take finely chopped cauliflower and steam it in the microwave for five minutes.
This bok choy was purchased on a whim while at the grocery store. Bok choy is pretty high on the low carb vegetable list so I figured why not give it a try. With bok choy being so nutritious, is needs to be consumed more often!
Feel free to change up this recipe to suit your own tastes. Meat and vegetable stir fry dishes have always been a staple in my diet.
Higher carb ingredients are typically used to make this dish. But, now that it’s easy to modify the traditional recipe into a healthier low carb dish!
Low Carb Chicken with Bok Choy and Baby Corn
Chicken with Bok Choy and Baby Corn
- 2 tablespoons frying oil avocado oil or olive oil preferred
- 1 1/2 pounds sliced chicken
- 1 bunch bok choy trimmed, stems chopped
- 15 ounces baby corn fresh or canned
- 2 cloves garlic finely chopped
- 2 1/2 tablespoons soy sauce or tamari, or coconut aminos
Heat 1 tablespoon oil in a wok or large frying pan over high heat until hot. Add the chicken and stir-fry tossing frequently for about 5 minutes or until just tender. Transfer chicken to a plate.
Heat remaining (1 tablespoon) in pan over medium to high heat and stir-fry the bok choy, corn and garlic for 5 minutes. Add chicken and soy sauce and toss over high heat.
19g total carbs, 9g Fiber, 10g Net carbs, 46g protein