This Lemon Sesame Asian Stir Fry combines a lemon sesame marinade with chicken, bok choy, bell peppers, red onion, carrots, mushrooms, and corn. Just chop your chicken and vegetables, mix up the sauce, allow it all to marinate in the fridge a little while, and cook! You will get 6 (one cup) servings with this Asian Stir Fry, and each serving is just ONE WW FreeStyle Smart Point!

Make it your own.

The nice thing about a stir fry like this is that it’s packed with so many vegetables that you can omit an ingredient and still have a great recipe.

› Don’t like red onion? Leave it out.
› Not a fan of mushrooms? Skip them.
› Forgot to get frozen corn? No worries.
› Trying to eat less/no meat? Ignore the chicken part.

I will say, there is something wonderful about seeing all of the colors of the vegetables together, but feel free to change up the recipe to make it work for you and your tastes. Speaking of taste, at the end of the recipe, there is that little line where I say, “Salt, to taste”… I MEAN THAT! Sprinkle on some salt. For real. 🙂

Grateful for what all of these colors represent.

I’ll admit, there are days I make dinner just to get food on the table. I know my family is hungry, and I just want to get them fed. I think most moms can admit to that from time to time. But then there are other days when I stand in my kitchen with all of the ingredients in front of me, and I am aware of how blessed we are.

This may sound cheesy, but chopping all of these vegetables put me in a really grateful mindset.
I was thankful for all of these things:

1. That we had the money to buy all of this produce.
2. That I am currently in a state of mind where I feel motivated to eat healthy.
3. That God created a bright and vibrant rainbow of foods for us to look at, and taste.
4. That each vegetable offers unique nutrients that make my body stronger and healthier.

As you chop all of these vegetables, look at all of them together, and remind yourself what a blessing they are.

Some more tasty recipes that use lots of beautiful, bright vegetables:

How about some more recipes that are packed with lots of veggies? If you are looking to get some more veggies into your diet, consider adding one or two of these recipes into your next meal plan! (Numbers in the picture above match up with the numbered recipes below.)

1. Rainbow Ranch and Veggie Pinwheels (1 WW SP each)
2. Steak and Shredded Vegetable Stir Fry (3 WW SP)
3. Rainbow Bean and Rice Salad (3 WW SP)
4. Southwestern Turkey and Vegtable Pasta Dish (1 WW SP)
5. Vegetarian Honey Teriyaki Stir Fry (3 WW SP)
6. Delicious Minestrone Soup (2 WW SP)

Chopping and cleaning bok choy.

Let’s talk bout bok choy for a second. Bok choy has a long white sturdy root and bright deep green leaves on top, similar to celery. There are a few different ways you can use bok choy in a recipe. For this one, I chopped and used both the white and the green parts. The only part you won’t use is the base of the bok choy. Once you chop off the bottom couple of inches, the leaves will easily separate, and you will be able to rinse the stalks/leaves. From there, you can chop the rest.

3 Ways to use bok choy.

Because I only used bok choy once prior to making this recipe, I decided to do some research before adding it into this recipe. There are lots of videos about how to clean, chop, slice, and cook bok choy. If this is your first time using this fun ingredient, you may appreciate this short video.  It demonstrates 3 ways to cook (and prep) bok choy, and it was my favorite video out of all the ones I watched…

Okay, so now that you know what to do with that big beautiful bok choy, let’s get to a recipe that uses it!

Here is what you need:

1/4 cup lemon juice
1/4 cup soy sauce
2 tablespoons sesame oil
3 garlic cloves, minced
1 teaspoon ground ginger
1 pound skinless, boneless chicken breasts, cubed
1 bok choy, root removed, rinsed and chopped
4 ounces mushrooms, sliced
1/2 red onion, cut into wedges
2 carrots, sliced
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1/2 cup frozen corn
Salt, to taste

Here is what you do:

In a large zip-close bag, combine lemon juice, soy sauce, sesame oil, garlic, and ginger.

Add in the chicken and vegetables, seal the bag, and use hands to move the ingredients around in the bag until all of the chicken and vegetables are coated with the lemon sesame dressing.

Refrigerate for at least one hour. Cook ingredients in a large skillet set to medium heat, approximately 15 minutes, or until the chicken is fully cooked. Drain the juices from the stir fry.

Salt, to taste.

Makes 6 servings.
One serving is one cup.
3 Green, 1 Blue, and 1 Purple points per serving.

.

Print Recipe

5 from 1 vote

Lemon Sesame Asian Stir Fry

3 Green, 1 Blue, and 1 Purple points per serving.

Makes: 6 servings

Calories: 171

Author: Alisha Hughes

Ingredients

• 1/4 cup lemon juice
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 3 garlic cloves, minced
• 1 teaspoon ground ginger
• 1 pound skinless boneless chicken breasts, cubed
• 1 bok choy, root removed, rinsed and chopped
• 4 ounces mushrooms sliced
• 1/2 red onion, cut into wedges
• 2 carrots, sliced
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1/2 cup frozen corn
• Salt, to taste

Instructions

• In a large zip-close bag, combine lemon juice, soy sauce, sesame oil, garlic, and ginger.
• Add in the chicken and vegetables, seal the bag, and use hands to move the ingredients around in the bag until all of the chicken and vegetables are coated with the lemon sesame dressing.
• Refrigerate for at least one hour. Cook ingredients in a large skillet set to medium heat, approximately 15 minutes, or until the chicken is fully cooked. Drain the juices from the stir fry.
• Salt, to taste.