Chicken And Bok Choy Stir Fry

Ingredients

• 1 lb Chicken Breast (cut into thin strips against the grain)
• 1 lb Baby Bok Choy (halved lengthwise; larger bok choy can be quartered)
• 5 cloves Garlic (minced)
• 3 slices Fresh Ginger (about 1‑inch long each, then minced)
• 2 stalks Green Onions (separate stems and leafy parts; stems diced, leaves sliced)
• 2 Tbsp Soy Sauce (regular light soy sauce)
• 1 Tbsp Dark Soy Sauce (adds color and depth)
• 1 Tbsp Oyster Sauce (provides umami richness)
• 1 tsp Granulated Sugar
• 0.25 tsp Baking Soda
• 2 Tbsp Cornstarch (divided: 1 Tbsp for marinating, 1 Tbsp for slurry)
• 4 Tbsp Water (cold; half for marination, half for slurry; can use unsalted chicken broth)
• 2 Tbsp Rice Wine (Shaoxing) (optional; divided between bok choy and chicken)
• 2 Tbsp Vegetable Oil (for stir‑frying; use a high‑smoke‑point oil)
• 1 pinch Salt

Instructions

1. Prepare aromatics

   Mince the five garlic cloves, slice the ginger into three thin pieces, and separate the green onion stems from the leafy tops; dice the stems and slice the leaves.

   Time: PT5M

2. Trim and cut bok choy

   If using baby bok choy, halve each head lengthwise. Larger bok choy can be quartered or cut into bite‑size pieces.

   Time: PT3M

3. Slice chicken and marinate

   Cut the chicken breast into thin strips against the grain. In a mixing bowl combine soy sauce, dark soy sauce, oyster sauce, sugar, baking soda, 1 Tbsp cornstarch, 2 Tbsp water, and a drizzle of oil. Add the chicken strips and toss until evenly coated.

   Time: PT5M

4. Make cornstarch slurry

   In a small bowl mix the remaining 1 Tbsp cornstarch with 2 Tbsp cold water (or unsalted chicken broth) until fully dissolved.

   Time: PT2M

5. Sauté ginger

   Heat the wok over medium‑high heat, add 1 Tbsp oil, and when shimmering, add the ginger slices. Sauté for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium‑high

6. Stir‑fry bok choy

   Add a pinch of salt and a pinch of sugar to the oil, then toss in the bok choy. Stir‑fry for 1 minute until bright green but still crisp.

   Time: PT1M

   Temperature: medium‑high

7. Add rice wine and set bok choy aside

   Splash 1 tsp rice wine over the bok choy, stir briefly to deglaze, then transfer the bok choy to a plate.

   Time: PT30S

8. Flavor oil with green onion stems

   Add another drizzle of oil to the pan, then add the diced green onion stems. Stir for about 30 seconds until aromatic.

   Time: PT30S

   Temperature: medium‑high

9. Cook chicken

   Add the marinated chicken strips in a single layer. Let them sit undisturbed for 1‑2 minutes to develop a light golden crust, then stir‑fry until the bottom is golden and the chicken is about 75% cooked.

   Time: PT3M

   Temperature: medium‑high

10. Add garlic and wine

    Stir in the minced garlic and splash another 1 tsp rice wine. Toss quickly; the alcohol will evaporate in seconds.

    Time: PT30S

    Temperature: medium‑high

11. Season chicken

    Drizzle the remaining dark soy sauce and oyster sauce over the chicken. Stir‑fry until the sauce coats the pieces and the color is uniform.

    Time: PT1M

    Temperature: medium‑high

12. Thicken with cornstarch slurry

    Give the slurry a quick stir, then pour it into the pan. Increase heat to bring the mixture to a gentle boil, stirring constantly until the sauce thickens and becomes glossy.

    Time: PT2M

    Temperature: high

13. Finish with greens

    Return the leafy green onion parts and the cooked bok choy to the wok. Toss everything together for another 30 seconds so the vegetables are reheated and coated with sauce.

    Time: PT30S

    Temperature: medium‑high

14. Serve

    Transfer the stir‑fry to a serving plate and enjoy immediately with steamed rice.

    Time: PT0M

Nutrition Facts

Calories

270

Protein

30 g

Carbohydrates

10 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken Thighs, Turkey Breast
• Instead of Baby Bok Choy: Napa Cabbage, Swiss Chard
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger
• Instead of Green Onions: Chives
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Dark Soy Sauce: Regular soy sauce with a splash of molasses
• Instead of Oyster Sauce: Mushroom soy sauce (vegetarian)
• Instead of Granulated Sugar: Honey, Maple syrup (use less)
• Instead of Baking Soda: Baking powder (use double amount)
• Instead of Cornstarch: Arrowroot powder, Tapioca starch
• Instead of Water: Low‑sodium chicken broth
• Instead of Rice Wine (Shaoxing): Dry sherry, Mirin
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Salt: Soy sauce (adjust)

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Small Bowl
• Wok or Large Skillet
• Spatula or Wooden Spoon
• Measuring Spoons
• Plate for Serving

Critical Steps — Do Not Skip

• Marinating the chicken with baking soda and cornstarch to keep it tender.
• Cooking bok choy quickly to retain its crisp texture.
• Stir‑frying the chicken just until golden before adding sauces to avoid dryness.
• Adding the cornstarch slurry at the right moment and stirring constantly to achieve a smooth glaze.

Chef Tips from the Video

• Cut chicken against the grain for a more tender bite.
• A pinch of baking soda raises the pH of the meat, keeping it juicy.
• Use a high‑smoke‑point oil so the ginger can sizzle without burning.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; sauce may separate after freezing.

Room temperature: Can sit at room temperature for up to 1 hour; do not leave longer.

Make-Ahead Tips

• Mince garlic, slice ginger, and chop green onions up to 2 hours ahead; keep covered in the fridge.
• Marinate the chicken for up to 30 minutes before cooking for extra tenderness.
• Prepare the cornstarch slurry just before you start cooking; it only needs a quick stir before adding.

Frequently Asked Questions