5 from 1 vote
Classic Stir-Fry with chicken and bok choy
Classic Stir-Fry
Classic stir-fry with chicken and bok choy, adapted from Cook's Illustrated
Course: Main
Cuisine: Asian
Author: Cynthia McCloud Woodman
  • 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
  • Stir-fry 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
  • 1 pound skinless boneless chicken breast, diced into 1" chunks
  • 1 pound baby bok choy Shanghai bok choy or combination of greens, sliced
  1. Combine marinade ingredients, soy sauce through corn starch into a bowl.
  2. Toss in chicken pieces. Cover and refrigerate while preparing sauce.
  3. Sauce:
  4. Combine broth, Chinese cooking wine or sherry, corn starch, honey and ginger in a small bowl, set aside.
  5. 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.
  6. Flip chicken pieces and continue cooking another 1 or 2 minutes. Remove chicken, and add, minced garlic, stir fry for 10 or 20 seconds, then add, baby bok choy, stir just a minute, 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.
  7. Serve over rice.