Chicken and Bok Choy Stir Fry
There’s something incredibly satisfying about a stir fry, especially when it’s quick and packed with flavor. This Chicken and Bok Choy Stir Fry hits all the right notes with tender chicken, vibrant bok choy, and a sauce that will make you want to lick your plate. With the right balance of savory and a slight sweet touch, it’s a perfect weeknight meal that will have everyone at the table asking for seconds.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Servings: 2-3
- Estimated calories: 300 per serving
Ingredients
- 270 g (9.5 oz) chicken breast or thigh, sliced
- 350 g (12 oz) bok choy, halved or cut into bite-sized pieces
- 5 garlic cloves, minced
- 3 slices ginger
- 2 green onions, stems chopped and leaves cut into 5 cm (2 in) pieces
- 2 tsp soy sauce
- 3/4 tsp oyster sauce plus 1 1/2 tsp oyster sauce (divided)
- 1/2 tsp dark soy sauce plus 1 1/2 tsp dark soy sauce (divided)
- 1/2 tsp sugar plus 1/4 tsp sugar (divided)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 2 tbsp cornstarch plus 1 1/2 tsp cornstarch (divided)
- 1 tbsp water
- 3/4 cup (180 ml) unsalted chicken broth or water
- 1 tbsp oil plus extra as needed
- 2 tsp rice wine (optional) plus 1 1/2 tsp rice wine (optional)
Instructions
- Slice the chicken parallel to the muscle fibers and place it in a bowl.
- Marinate the chicken with 2 tsp soy sauce, 3/4 tsp oyster sauce, 1/2 tsp dark soy sauce, 1/2 tsp sugar, baking soda, 2 tbsp cornstarch, 1 tbsp water, and 1 tbsp oil. Mix until evenly coated.
- In a separate bowl, mix 1 1/2 tsp cornstarch with 3/4 cup of chicken broth or water until fully dissolved. Set aside.
- Heat oil in a wok over medium-high heat. Add the ginger slices, 1/4 tsp sugar, and salt. Stir fry the bok choy for 1 minute.
- If using, add 2 tsp rice wine, toss briefly, and remove the bok choy from the wok.
- Add more oil to the wok. Sauté the chopped green onion stems briefly.
- Add the marinated chicken in a single layer and sear until lightly golden underneath.
- Add the minced garlic and toss everything together.
- If using, pour in 1 1/2 tsp rice wine. Season with the remaining 1 1/2 tsp dark soy sauce and 1 1/2 tsp oyster sauce, stirring until the chicken is evenly colored and nearly cooked through.
- Stir the cornstarch mixture and pour it into the pan, stirring continuously until the sauce thickens and starts to boil.
- Return the bok choy to the wok and add the green onion leaves. Toss everything together until well coated and heated through.
- Serve immediately and enjoy!
Why This Recipe Works
This stir fry is not just quick to prepare; the marinade ensures the chicken remains juicy and flavorful while the bok choy adds a beautiful crunch. The combination of sauces provides a rich, umami-packed finish that elevates simple ingredients into a delightful meal.
Serving Ideas
This Chicken and Bok Choy Stir Fry can be served over steamed rice or noodles for a complete meal. It also pairs well with a side of spring rolls or a light soup for a cozy dinner.
Helpful Tips
- For extra flavor, you can marinate the chicken for a longer time if you have it.
- Keep your wok or skillet hot to ensure a nice sear on the chicken.
- If bok choy isn’t available, you can substitute it with other greens like spinach or kale.
- Leftovers can be stored in the refrigerator for up to 2 days; just reheat on the stove until warmed through.
- Feel free to add other vegetables like bell peppers or carrots for more color and nutrition.
FAQ
Can I use frozen chicken for this stir fry?
Yes, but it’s best to thaw the chicken completely for even cooking.
Is it possible to make this dish vegetarian?
Absolutely! Substitute chicken with tofu and use vegetable broth instead of chicken broth.
What if I don’t have oyster sauce?
You can leave it out, though the flavor will be slightly different. You might add a bit more soy sauce for a similar salty taste.
Can I make it spicy?
Yes! You can add some red pepper flakes or sliced chili peppers while stir-frying for some heat.
Conclusion
This Chicken and Bok Choy Stir Fry is a fantastic dish that brings together simple ingredients for a wholesome meal. It’s quick, healthy, and bursting with flavor—perfect for a busy weeknight! Give it a try, and you might just find yourself making it on repeat!
Chicken and Bok Choy Stir Fry
This Chicken and Bok Choy Stir Fry is a quick, flavorful dish featuring tender chicken, vibrant bok choy, and a savory sauce, perfect for weeknight dinners.
For the Chicken
- 270 g 270 g (9.5 oz) chicken breast or thigh, sliced (Use breast or thigh according to preference.)
- 2 tsp 2 tsp soy sauce
- 3/4 tsp 3/4 tsp oyster sauce (Plus additional sauce for cooking.)
- 1/2 tsp 1/2 tsp dark soy sauce (Plus additional sauce for cooking.)
- 1/2 tsp 1/2 tsp sugar (Plus additional sugar for cooking.)
- 1/4 tsp 1/4 tsp salt
- 1/4 tsp 1/4 tsp baking soda
- 2 tbsp 2 tbsp cornstarch (Plus additional cornstarch for cooking.)
- 1 tbsp 1 tbsp water
- 1 tbsp 1 tbsp oil (Plus extra as needed.)
- 2 tsp 2 tsp rice wine (optional) (Plus additional for cooking.)
For the Stir Fry
- 350 g 350 g (12 oz) bok choy, halved or cut into bite-sized pieces
- 5 cloves 5 garlic cloves, minced
- 3 slices 3 slices ginger (Fresh ginger, sliced.)
- 2 stems 2 green onions, stems chopped and leaves cut into 5 cm (2 in) pieces
- 3/4 cup 3/4 cup (180 ml) unsalted chicken broth or water
Preparation
- Slice the chicken parallel to the muscle fibers and place it in a bowl.
- Marinate the chicken with 2 tsp soy sauce, 3/4 tsp oyster sauce, 1/2 tsp dark soy sauce, 1/2 tsp sugar, baking soda, 2 tbsp cornstarch, 1 tbsp water, and 1 tbsp oil. Mix until evenly coated.
- In a separate bowl, mix 1 1/2 tsp cornstarch with 3/4 cup of chicken broth or water until fully dissolved. Set aside.
Cooking
- Heat oil in a wok over medium-high heat. Add the ginger slices, 1/4 tsp sugar, and salt. Stir fry the bok choy for 1 minute.
- If using, add 2 tsp rice wine, toss briefly, and remove the bok choy from the wok.
- Add more oil to the wok. Sauté the chopped green onion stems briefly.
- Add the marinated chicken in a single layer and sear until lightly golden underneath.
- Add the minced garlic and toss everything together.
- If using, pour in 1 1/2 tsp rice wine. Season with the remaining 1 1/2 tsp dark soy sauce and 1 1/2 tsp oyster sauce, stirring until the chicken is evenly colored and nearly cooked through.
- Stir the cornstarch mixture and pour it into the pan, stirring continuously until the sauce thickens and starts to boil.
- Return the bok choy to the wok and add the green onion leaves. Toss everything together until well coated and heated through.
- Serve immediately and enjoy!
For extra flavor, marinate the chicken longer if possible. Keep your wok or skillet hot to ensure a nice sear on the chicken. Substitute bok choy with other greens like spinach or kale if necessary. Leftovers can be stored in the refrigerator for up to 2 days; just reheat on the stove until warmed through. Feel free to add other vegetables like bell peppers or carrots for more color and nutrition.
