Chicken stir fry with Baby Bok Choy

Name: Chicken stir fry with Baby Bok Choy
Yield: 2 serving
Ingredients: 1 chicken breast; salt and pepper; 1 tablespoon cornstarch; 1 egg white; 10 to 12 ounces baby bok choy; 2 - 3 ounces of water chestnut; 2 tablespoons canola or vegetable oil for frying; 2 plump garlic cloves; 1 inch chunk ginger; 1 tablespoon rice wine; 1/2 cup chicken broth or water; 1/2 tablespoon oyster sauce; 1 tablespoon cornstarch mixed in 2 tablespoons water; salt and pepper; 1 teaspoon sesame oil

User Reviews

4.5

168 reviews

Excellent

Servings
2
Course
Main Course, Others

Chicken stir fry with Baby Bok Choy

Michael Cole

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This chicken stir fry is made with baby bok choy. The sauce is light yet rich in flavor, which goes well with chicken breast. It's quick, easy and versatile!

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Ingredients

Servings

1 chicken breast 10 to 12 ounces
salt and pepper
1 tablespoon cornstarch
1 egg white
10 to 12 ounces baby bok choy or regular bok choy cut into small pieces
2 - 3 ounces of water chestnut drained - optional
2 tablespoons canola or vegetable oil for frying divided

Sauce:

2 plump garlic cloves
1 inch chunk ginger
1 tablespoon rice wine or mirin
1/2 cup chicken broth or water
1/2 tablespoon oyster sauce or soy sauce with 1/4 teaspoon sugar
1 tablespoon cornstarch mixed in 2 tablespoons water starch slurry
salt and pepper
1 teaspoon sesame oil

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Instructions

Cut the chicken into thin bite size pieces against the grain (about 1/4-inch thick).
Season the chicken with salt (about 1/4 teaspoon) and pepper, and then mix well with the cornstarch and egg white until the chicken is well coated. Let it sit while you prepare the other ingredients.
Separate the leaves by cutting off the stem of each bok choy. Rinse them a couple of times, and drain well.
Thinly slice the garlic, and julienne the ginger.
Heat a large non-stick skillet or wok over high heat. Add a tablespoon of oil. Add the chicken pieces in one layer and cook until they are no longer pink, about a minute each side. The chicken does not need to be cooked through at this point. Transfer the chicken to a plate.
Reheat the skillet over high heat. Add a tablespoon of the oil. Stir in the garlic and ginger, and cook just enough to infuse the oil with flavor. Add the rice wine, and cook for a minute. Pour in the chicken broth (or water), add the oyster sauce (or soy sauce and sugar), and boil for a couple of minutes.
Return the chicken to the skillet, and add the bok choy and optional water chestnut. Stir-fry everything together, for one or two minutes, until the bok choy is wilted. Taste the sauce, and sprinkle with salt and pepper to taste. Drizzle the starch slurry over and quickly stir everything together until the sauce is well incorporated. Add the sesame oil, and give it a quick stir.
Serve hot with or over steamed rice.