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Pan with stir fried chicken, greens and snap peas.

Simple Summer Greens Stir Fry

Ingredients
  

  • 2 bunches beet greens, chopped about 2-3 cups
  • 1 bunch arugula, chopped about 1 cup
  • 1 bunch bok choy, chopped about 1.5 cups
  • 1 pint sugar snap peas about 1 cup
  • 1 pound thinly sliced chicken breast
  • 4 tablespoons wok oil
  • 2 teaspoons sesame oil
  • 2 teaspoon freshly grated ginger
  • 2 teaspoon freshly grated garlic
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 lemon juiced

Instructions
 

  • In a large pan or wok, saute chicken in 2 tablespoon of wok oil,1 tablespoon of sesame oil and a little bit of ginger, garlic and soy. Just enough to partially cook, about 2 minutes. Remove and set aside
  • Add the rest of the oils, the greens and peas to the pan. Saute for about a minute. As the greens begin to wilt add in the garlic, ginger, soy, and vinegar.
  • Continue cooking for another minute or two until the greens are wilted down. 
  • Add the chicken back to the pan and stir. Add the lemon juice and cook for another few minutes until the chicken is cooked through.
  • Remove from heat and serve with rice.

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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