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Classic Stir-Fry with chicken and bok choy
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5 from 2 votes

Classic Stir-Fry

Classic stir-fry with chicken and bok choy, adapted from Cook's Illustrated
Course: Main
Cuisine: Asian
Author: Cynthia


  • 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


  • 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.
  • 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, 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.
  • Serve over rice.