New Recipes

Bok Choy Chicken

Bok Choy Chicken - easy vegetable stir-fry recipe with bok choy, chicken, garlic and a simple sauce. So EASY, healthy and takes only 15 minutes | rasamalaysia.com

  Yum

Bok Choy Chicken Recipe

Serves 2 | Prep Time: 10 Minutes | Cook Time: 10 Minutes

Ingredients:

6 oz boneless and skinless chicken breast, cut into thin pieces
2 tablespoons oil
8 oz bok choy, sliced into pieces
1-inch piece ginger, peeled and sliced into pieces

Marinade:

1/2 tablespoon soy sauce
1/2 tablespoon cornstarch

Sauce:

1/2 heaping tablespoon oyster sauce
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper
1 teaspoon wine
1/2 teaspoon sugar

Method:

Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.

Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and vevelty smooth.

Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.

Dish out and serve immediately with steamed white rice.


Enter to Win FREE Prizes

A Life of Spice Cookbook Giveaway
Kuhn Rikon 7-Piece Bundle Giveaway
Apple Watch Sport Giveaway (WORLDWIDE)

31 COMMENTS... read them below or add one

  1. Simon

    Great recipe. It’s kind of how i prepare it at home too, I don’t use starch excessively in cooking. The starch from the chicken marinade, as well as vegetables and the oyster sauce already got the abilities to thicken small amounts of sauces like this:).

  2. I know, right? I like to cook vegetables as simply as I can too because I want to maintain their crispness while also not taking away their nutritional value by cooking them to death. Which reminds me, this sentence made me guffaw “Do not kill your vegetables, they are already dead.” I totally get you!

    I like to cook bayam merah (red spinach), kai lan, bok choy and kangkung. pretty much on my weekly rotation and I almost always stirfry them with some minced garlic and salt. Fresh and simple.

  3. Love Chinese vegetable dishes! Even if there are technically only a few…they are a good few, that do justice to the vegetables!

    Some of my favorite greens are bok choy, what we call kang kong (which I think is morning glory), mustard greens (mustasa over here), and maluggay leaves (moringa) :)

  4. Beth

    What type of wine did you use in the sauce? Thanks! Looks declicious…I cannot wait to make this dish (along with several others from your site)!

  5. Miss Kultur

    This needs to be on the first page! I found this recipe by searching for “bok choy”, would have missed it otherwise. So far, the best meal I have EVER made in my kitchen. The sauce is really delicious — highly, highly recommended. I will be making this for my mom when she comes to visit. GREAT RECIPE.

  6. Love this! How simple, nutritious and perfectly easy! We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. Please come LIKE us on Facebook for more recipes and tips on super healthy Asian green vegetables like baby bok choy, gai lan, dau miu (pea shoots), yu choy, gai choy, etc. https://www.facebook.com/Jade.Asian.Greens

    –Your friendly Southern California farmers at Jade Asian Greens

  7. Anna

    Thank you for this recipe! I made this for dinner the other night, and it was a hit! I was a bit unsure whether my very picky eater husband and youngest daughter would eat it, but they did, and my husband had seconds, too!

    This will definitely be a regular now! Can’t wait to try the other recipes! Thanks again!

Leave a Comment

Your email address will not be published. Required fields are marked *