Chicken, Bok Choy and Shiitake Stir-fry

This savoury combo may be served over steamed jasmine rice or with noodles to soak up the flavourful sauce.

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga


  • 1 ½ lbs boneless, skinless chicken breast, cut into 1/4-inch strips
  • 6 tbsp vegetable oil [look for allergy-safe brand]
  • 4 green onions, chopped
  • 4 cups (950 mL) bok choy, washed, halved
  • 2 tbsp garlic, minced
  • 2 tbsp fresh ginger, minced
  • 2 whole chilies, seeded, finely chopped
  • 2 cups (475 mL) shiitake mushrooms, quartered, stems removed
  • 1 orange, zested, juiced
  • Salt and pepper to taste


  1. Heat 2 tbsp oil in a wok or large skillet over high heat. Stir-fry onions and bok choy for 3 to 4 minutes, or until tender. Transfer to large bowl.
  2. Return wok to heat. Add 2 tbsp oil and cook chicken for 2 to 3 minutes. Add garlic, ginger and chilies and cook for 2 to 3 additional minutes, until chicken is cooked through. Add to bowl.
  3. Heat remaining oil in wok. Stir-fry mushrooms for 2 to 4 minutes. Return other ingredients to wok and add orange juice and zest.
  4. Season with salt and pepper and serve.

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