Chicken with Bok Choy and Baby Corn
Servings: 4 Servings
Calories: 332
A simple Asian inspired dish. This chicken with bok choy and baby corn stir-fry is made using nutritious low carb vegetables and seasoned with soy sauce.
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Ingredients
- 2 tablespoons frying oil avocado oil or olive oil preferred
- 1 ½ pounds sliced chicken
- 1 bunch bok choy trimmed, stems chopped
- 15 ounces baby corn fresh or canned
- 2 cloves garlic finely chopped
- 2 ½ tablespoons soy sauce or tamari, or coconut aminos
Instructions
- 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.
Notes
19g total carbs, 9g Fiber, 10g Net carbs, 46g protein
Nutrition
Calories: 332 | Carbohydrates: 19g | Protein: 46g | Fat: 9g | Fiber: 9g
Additional Info
Net Carbs:
10
g
|
% Carbs:
13.1
%
|
% Protein:
60.3
%
|
% Fat:
26.6
%
|
SmartPoints:
6