Bok Choy Chicken
This easy bok choy stir-fry recipe with chicken and fresh ginger is a healthy, protein-packed dinner that tastes better than takeout. Crisp greens and tender chicken are tossed in a savory Chinese brown sauce for a delicious 20-minute meal.
Servings: 2 people
Ingredients
- 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
Marinade:
- ½ tablespoon soy sauce
- ½ tablespoon cornstarch
Sauce:
- 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
- Marinate the chicken with the ingredients in Marinade for 10 minutes.
- Combine all the ingredients for the Sauce in a small bowl and stir to blend well.
- 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.
- 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.
- 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.
- Dish out and serve immediately with steamed white rice.
Video
Nutrition
Serving: 2people | Calories: 267kcal | Carbohydrates: 8g | Protein: 21g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 548mg | Potassium: 629mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5092IU | Vitamin C: 53mg | Calcium: 131mg | Iron: 2mg