Cantonese Chicken & Bok Choy Stir-Fry
A clean Cantonese-style stir-fry featuring lean chicken breast and crisp baby bok choy in a light, low-sodium ginger sauce — the silky texture comes from a cornstarch slurry, not heavy seasoning.
营养(每份)
Bok choy is one of the lowest-potassium leafy greens (~252 mg/cup cooked) — far safer than spinach or kale for CKD patients.
食材
烹饪步骤
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1
Marinate chicken with 1 tsp soy sauce + 1 tsp cornstarch for 10 minutes.
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2
Heat oil in wok over high heat. Add ginger and garlic, stir 15 seconds.
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3
Add chicken in single layer. Sear 1 minute, then stir-fry 2 minutes until just cooked.
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4
Add bok choy stems first (45 seconds), then leaves.
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5
Pour in remaining soy sauce + Shaoxing wine. Toss.
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6
Stir cornstarch slurry, drizzle in to glaze. Serve over rice.
Add to your meal plan
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