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Bok Choy Chicken

Ingredients

Scale
  • 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

  1. Marinate the chicken with the ingredients in Marinade for 10 minutes.
  2. Combine all the ingredients for the Sauce in a small bowl and stir to blend well.
  3. 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.
  4. 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.
  5. 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.
  6. Dish out and serve immediately with steamed white rice.
  • Author: Dorothy Miler