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Chicken Stir Fry with Baby Bok Choy

Chinesehard4 servings
Start cook modeView source
Chicken Stir Fry with Baby Bok Choy

Ingredients

  • 1 chicken breast10 to 12 ounce s
  • salt and pepper
  • 1 tablespoon cornstarch
  • 1 egg white
  • 10 to 12 ounce sbaby bok choyor regular bok choy cut into small piece s
  • 2-3 ounce sof water chestnutdrained - optional
  • 2 tablespoon scan ola or vegetable oil for fryingdivided
  • 2 plump garlic clove s
  • 1 inchchunk ginger
  • 1 tablespoon rice wineor mirin
  • 1/2 cup chicken broth or water
  • 1/2 tablespoon oyster sauceor soy sauce with 1/4 teaspoon sugar
  • 1 tablespoon cornstarch mixed in 2 tablespoon swaterstarch slurry
  • salt and pepper
  • 1 teaspoon sesame oil

Instructions

  1. Cut the chicken into thin bite size pieces against the grain (about 1/4 inch thick).
  2. Season the chicken with salt (about 1/4 teaspoon) and pepper, and then mix well with the cornstarch and egg white until the chicken is well coated. Let it sit while you prepare the other ingredients.
  3. Separate the leaves by cutting off the stem of each bok choy. Rinse them a couple of times, and drain well.
  4. Thinly slice the garlic, and julienne the ginger.
  5. Heat a large non stick skillet or wok over high heat. Add a tablespoon of oil. Add the chicken pieces in one layer and cook until they are no longer pink, about a minute each side. The chicken does not need to be cooked through at this point. Transfer the chicken to a plate.
  6. Reheat the skillet over high heat. Add a tablespoon of the oil. Stir in the garlic and ginger, and cook just enough to infuse the oil with flavor. Add the rice wine, and cook for a minute. Pour in the chicken broth (or water), add the oyster sauce (or soy sauce and sugar), and boil for a couple of minutes.
  7. Return the chicken to the skillet, and add the bok choy and optional water chestnut. Stir fry everything together, for one or two minutes, until the bok choy is wilted. Taste the sauce, and sprinkle with salt and pepper to taste. Drizzle the starch slurry over and quickly stir everything together until the sauce is well incorporated. Add the sesame oil, and give it a quick stir.
  8. Serve hot with or over steamed rice.