Stir-Fry with Bok Choy
- 1 of 1 Cut cutlets into thin strips and saute in oil until cooked through. Season with salt; remove to a plate. Add carrots to pan; cook 4 minutes. Stir in bok choy and mushrooms; cook 5 minutes. Whisk marmalade, soy sauce and rice vinegar with cornstarch. Add to pan along with chicken; cook 2 minutes. Serve with brown rice or rice noodles.
Servings Per Recipe: 4
Per Serving: 4 g fiber, 46 g carb., 11 g Fat, total, 409 kcal cal., 32 g pro.