Classic Chicken and Bok Choy Stir-Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Course
Main Course
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Cuisine
Asian
Classic Chicken and Bok Choy Stir-Fry
Description
The chicken is diced into chunks and marinated in a mixture of soy sauce, cooking wine or dry sherry, sesame oil, and cornstarch to tenderize and impart flavor. Separately, a sauce blend combines broth, cooking wine, honey, ginger, garlic, chili oil, and oyster sauce to create a mildly sweet, savory, and aromatic coating.
Cooking starts by stir-frying part of the chicken quickly over high heat until nearly cooked, then removing it to avoid overcooking. Garlic is briefed into the hot wok, followed by adding the bok choy which is stir-fried to maintain its crispness and vibrant green color. The reserved chicken and sauce are returned to the wok, cooking just long enough for the sauce to thicken and the chicken to finish cooking. Sesame seeds garnish the finished dish.
Served hot over cooked rice, this stir-fry provides a balanced dish with moist chicken and lightly sautéed greens.
Ingredients
- 1 pound chicken breast diced into 1" chunks, boneless, skinless
- 1 pound baby bok choy Shanghai bok choy or combination of greens, sliced
Sauce
- 1/4 cup chicken broth
- 1 1/2 tablespoons Chinese cooking wine or dry sherry
- 1 teaspoon corn starch
- 1 teaspoon honey
- 1 Tablespoons ginger grated fresh
- 1 clove garlic minced
- 1/2 teaspoon Chili oil
- 1 Tablespoon oyster sauce
Marinade
- 1/4 cup soy sauce or tamari for gluten free, low sodium
- 1/4 cup Chinese cooking wine or dry sherry
- 2 Tablespoons sesame oil
- 2 Tablespoons corn starch
Instructions
- Combine marinade ingredients (soy sauce through corn starch) into a bowl.
- Toss in chicken pieces. Cover and refrigerate while preparing sauce.
Sauce
- Combine broth, Chinese cooking wine or sherry, corn starch, honey and ginger in a small bowl, set aside.
Chicken and Bok Choy
- Heat 1 Tablespoon peanut oil in a wok or large skillet until smoking, add half of the chicken pieces, and cook for 1 or 2 minutes.
- Flip chicken pieces and continue cooking another 1 or 2 minutes.
- Remove chicken and add minced garlic, stir fry for 10 or 20 seconds.
- Add baby bok choy, stir just a minute, then add sauce and chicken and continue stirring until sauce thickens and chicken is cooked through, about 1 minute.
- Stir in oyster sauce. Garnish with sesame seeds.
- Serve over rice.
User Reviews
Overall Rating
5
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