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Bok Choy Chicken
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4.47 from 152 votes

Bok Choy Chicken

Bok Choy Chicken – This easy bok choy stir-fry recipe with chicken and ginger in a light Chinese brown sauce is one of my go-to meals for a healthy, delicious dish. It’s packed with flavor, but light enough for any day of the week.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Chicken, Vegetable
Cuisine: Chinese Recipes
Keyword: Bok Choy Chicken
Servings: 2 people
Author: Bee Yinn Low

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

  • 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.
  • Cut the bok choy into pieces.
  • 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 velvety 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.

Video

Notes

When it comes to cooking vegetables, there are two key things to remember:
  1. Don’t overcook your veggies! Bok choy should stay crisp and crunchy, not soggy. It’s all about keeping that texture.
  2. Aim for a vibrant green color when cooking. If it turns purple, you’ve overcooked it. The stems and leaves should have a nice glossy shine to them.

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