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5.0 from 111 votes

Classic Chicken and Bok Choy Stir-Fry

Classic stir-fry with chicken and bok choy, adapted from Cook's Illustrated.

Prep Time
15 mins
Cook Time
15 mins
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 pound boneless, skinless chicken breast, diced into 1" chunks
  • 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 grated fresh ginger
  • 1 clove garlic minced
  • 1/2 teaspoon Chili oil
  • 1 Tablespoon oyster sauce
Marinade
  • 1/4 cup low sodium soy sauce or tamari for gluten free
  • 1/4 cup Chinese cooking wine or dry sherry
  • 2 Tablespoons sesame oil
  • 2 Tablespoons corn starch

Instructions

    Cup of Yum
  1. Combine marinade ingredients (soy sauce through corn starch) into a bowl.
  2. Toss in chicken pieces. Cover and refrigerate while preparing sauce.
Sauce
  1. Combine broth, Chinese cooking wine or sherry, corn starch, honey and ginger in a small bowl, set aside.
Chicken and Bok Choy
  1. 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.
  2. Flip chicken pieces and continue cooking another 1 or 2 minutes.
  3. Remove chicken and add minced garlic, stir fry for 10 or 20 seconds.
  4. 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.
  5. Stir in oyster sauce. Garnish with sesame seeds.
  6. Serve over rice.