Chicken stir fry with Baby Bok Choy
User Reviews
4.5
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Servings
2
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Course
Main Course, Others
Chicken stir fry with Baby Bok Choy
Description
The recipe begins by slicing chicken breast thinly against the grain and seasoning it lightly with salt and pepper. Cornstarch and egg white are mixed into the chicken to create a coating that helps retain moisture and develop a silky texture when cooked. Baby bok choy is cleaned and separated into leaves for quick stir-frying, while optional water chestnuts add crunch.
Gin-ger and garlic slices infuse flavor into heated oil before adding rice wine and chicken broth to build the sauce base. Oyster sauce (or a soy sauce and sugar alternative) contributes savory umami notes. A cornstarch slurry thickens the sauce, which is seasoned with salt, pepper, and finished with sesame oil to add subtle richness.
The method uses high heat for quick cooking to keep chicken moist and vegetables crisp. This stir fry pairs well with steamed rice and offers a balanced meal with protein and greens in a straightforward, home-cooking style.
Ingredients
- 1 chicken breast 10 to 12 ounces
- salt
- black 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 water chestnut drained - optional
- 2 tablespoons canola oil divided, or vegetable oil; for frying
Sauce:
- 2 garlic plump cloves
- 1 inch fresh ginger chunk
- 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 starch slurry, mixed in 2 tablespoons water
- salt
- black pepper
- 1 teaspoon sesame oil
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.
User Reviews
Overall Rating
4.5
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