Classic Chicken and Bok Choy Stir-Fry
Classic stir-fry with chicken and bok choy, adapted from Cook's Illustrated.
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
- 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.