Name: Bok Choy Chicken Stir-Fry Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Chinese
Ingredients: 6 oz (170g) boneless and skinless chicken breast, cut into thin pieces; 8 oz (230g) bok choy, sliced into pieces; 1 inch (2.5cm) ginger, peeled and sliced into pieces; 2 tablespoons oil; 1/2 tablespoon soy sauce; 1/2 tablespoon cornstarch; 1/2 tablespoon oyster sauce; 2 tablespoons water; 1/4 teaspoon sesame oil; 3 dashes white pepper; 1 teaspoon Shaoxing wine, or Chinese rice wine; 1/2 teaspoon sugar

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Introduction

This Bok Choy Chicken recipe is a quick and flavorful stir-fry perfect for a weeknight dinner. Tender chicken breast is marinated and cooked with fresh bok choy and a savory sauce that brings everything together beautifully. Serve it with steamed rice for a satisfying meal.

A white shallow bowl with a blue rim holds a colorful stir-fry dish. The bottom layer is a light brown sauce covering the base. On top are many pieces of light tan chicken, medium-sized and tender-looking. Bright green bok choy leaves and light green stalks sit mixed with the chicken, offering fresh and crisp textures. Two light brown chopsticks with red accents rest on the bowl's edge at the top right. The bowl is placed on a white marbled surface.photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz (170g) boneless and skinless chicken breast, cut into thin pieces
2 tablespoons oil
8 oz (230g) bok choy, sliced into pieces
1 inch (2.5cm) ginger, peeled and sliced into pieces

Marinade:

1/2 tablespoon soy sauce
1/2 tablespoon cornstarch

Sauce:

1/2 tablespoon oyster sauce
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper
1 teaspoon Shaoxing wine, or Chinese rice wine
1/2 teaspoon sugar

Instructions

Step 1: Marinate the chicken with soy sauce and cornstarch for 10 minutes. In a small bowl, combine all sauce ingredients and stir well.
Step 2: Slice the bok choy into pieces and set aside.
Step 3: Heat 1/2 tablespoon of oil in a wok until hot. Add the chicken and stir-fry quickly until the surface turns opaque. Remove the chicken and set aside to keep it tender.
Step 4: In the same wok, heat the remaining oil. Add sliced ginger and stir-fry until fragrant.
Step 5: Return the chicken to the wok and stir for a few seconds.
Step 6: Add the bok choy and stir to combine.
Step 7: Pour the prepared sauce into the wok and stir-fry until the bok choy is cooked but still crisp. Avoid overcooking.
Step 8: Serve immediately with steamed white rice.

Tips & Variations

Use baby bok choy for a more tender and visually appealing dish.
If you prefer a spicier kick, add sliced chili peppers or a dash of chili oil during stir-frying.
Substitute Shaoxing wine with dry sherry or omit for a non-alcoholic version.

Storage

Store any leftover Bok Choy Chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to retain the crispness of the bok choy. Avoid microwaving for best texture.

How to Serve

A white bowl with a blue rim filled with a stir fry dish, showing three main layers: tender light brown chicken pieces that look juicy, bright green bok choy with both leaves and stalks, and slices of light tan ginger. The ingredients sit in a thin brown sauce that lightly coats the food. A pair of wooden chopsticks rests on the rim of the bowl. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bok choy for this recipe?

While fresh bok choy is preferred for its crisp texture, you can use frozen bok choy. Just be sure to thaw and drain it well before cooking to avoid excess water in the dish.

What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry works well as a substitute. For a non-alcoholic option, use chicken broth or water with a splash of rice vinegar.