Clean recipe · rasamalaysia.com
Bok Choy Chicken
This easy bok choy stir-fry recipe with chicken and fresh ginger is a healthy, protein-packed dinner that tastes better than takeout. Crisp greens and tender chicken are tossed in a savory Chinese brown sauce for a delicious 20-minute meal.
Original recipe: rasamalaysia.com
- Yield:
- 2 servings
- Prep:
- 10 min
- Cook:
- 10 min
- Total:
- 20 min
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Ingredients
- 6 oz boneless and skinless chicken breast (cut into thin pieces)
- 2 tablespoons oil
- 8 oz bok choy (sliced into pieces)
- 1 inch ginger (peeled and sliced into pieces)
- ½ tablespoon soy sauce
- ½ tablespoon cornstarch
- ½ tablespoon oyster sauce
- 2 tablespoons water
- ¼ teaspoon sesame oil
- 3 dashes white pepper
- 1 teaspoon Shaoxing wine ( or Chinese rice wine)
- ½ teaspoon sugar
Instructions
- Marinate the chicken with the ingredients in Marinade for 10 minutes.
- Combine all the ingredients for the Sauce in a small bowl and stir to blend well.
- Heat ½ tablespoon oil in a wok until hot. Add the chicken and quickly stir-fry until the surface of the chicken turns opaque or white. Dish out and set aside.Pro Tip: This step seals in the juices in the chicken, so the texture stays tender and velvety smooth.
- Heat the remaining oil in the wok until hot. Add the ginger and stir-fry until aromatic. Add the chicken back into the wok, then add 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. Pro Tip: The bok choy is ready when the leaves are wilted and the stems are bright green but still slightly crisp. Do not overcook.
- Dish out and serve immediately with steamed white rice.