Bok Choy Chicken Stir-Fry Recipe
This Bok Choy Chicken recipe features tender chicken breast stir-fried with crisp bok choy and a flavorful sauce made with oyster sauce, soy, ginger, and Shaoxing wine. Quick to prepare and cook, it’s a healthy and delicious dish perfect for a weeknight dinner served alongside steamed white rice.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Chicken and Vegetables
- 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
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
- Marinate the chicken: Combine the chicken pieces with soy sauce and cornstarch in a bowl. Marinate for 10 minutes to allow the chicken to absorb flavors and tenderize.
- Prepare the sauce: In a small bowl, mix together oyster sauce, water, sesame oil, white pepper, Shaoxing wine, and sugar until well blended. Set aside.
- Prep the bok choy: Rinse and slice the bok choy into pieces, ready for stir-frying.
- Initial stir-fry chicken: Heat 1/2 tablespoon of oil in a wok until very hot. Add the marinated chicken and quickly stir-fry until the chicken surfaces turn opaque and white, about 1-2 minutes. Remove the chicken from the wok and set aside. This step seals in the juices, keeping the meat tender and smooth.
- Stir-fry ginger and chicken: Add the remaining oil to the wok and heat until hot. Add the sliced ginger and stir-fry until fragrant. Return the chicken to the wok and stir briefly to combine with the ginger.
- Add bok choy and sauce: Add the bok choy pieces to the wok and stir well to combine all ingredients. Pour in the prepared sauce and stir-fry continuously until bok choy is cooked but still crisp, approximately 2-3 minutes. Avoid overcooking to preserve texture.
- Serve: Immediately dish out the stir-fry and serve hot with steamed white rice for a complete meal.
Notes
- Use high heat and quick stir-frying to keep the bok choy crisp and chicken tender.
- Adjust the amount of white pepper and sugar in the sauce to taste.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Serve immediately to enjoy the best texture and flavor.
Keywords: Bok choy chicken, Chinese stir-fry, quick chicken recipe, healthy chicken dinner, stir-fried bok choy
Find it online: https://bakedbylisa.com/bok-choy-chicken-stir-fry-recipe/
