Bok Choy Chicken
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 people
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Calories
267 kcal
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Course
Main Course
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Cuisine
Chinese
Bok Choy Chicken
Description
This recipe starts by marinating chicken with soy sauce and cornstarch to tenderize and seal in juices. The chicken is stir-fried briefly until opaque, then set aside. Bok choy is chopped into bite-sized pieces to cook evenly.
After stir-frying ginger, the chicken returns to the wok along with bok choy and a lightly sweet, savory sauce made from oyster sauce, water, sesame oil, white pepper, cooking wine, and sugar. Stir-frying continues until bok choy is cooked but remains crisp and green, delivering a balance between tender chicken and fresh vegetables.
The dish is served immediately, often paired with steamed white rice to complement the flavorful sauce and tender textures.
Key preparation notes highlight not overcooking the bok choy to preserve its color, crispness, and glossy texture, enhancing the enjoyment of the dish.
Ingredients
Marinade:
- 1/2 tablespoon soy sauce
- 1/2 tablespoon cornstarch
Sauce:
- 1/2 tablespoon oyster sauce
- 2 tablespoons water
- 1/4 teaspoon sesame oil
- 3 dashes white pepper
- 1 teaspoon wine
- 1/2 teaspoon sugar
Instructions
- Marinate the chicken with the ingredients in marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.
- Cut the bok choy into pieces.
- Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken, so the texture is tender and velvety smooth.
- Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well.
- Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.
- Dish out and serve immediately with steamed white rice.
Notes
- Cook bok choy just until crisp-tender to preserve its bright green color and crunchy texture.
- Avoid overcooking vegetables to maintain their freshness and glossiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 2people | |
| Calories | 267kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 548mg | 23% |
| Potassium | 629mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5092IU | 102% |
| Vitamin C | 53mg | 59% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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