Gingery Stir-Fried Chicken And Bok Choy

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

SAUCE
1⁄4 cup low-sodium chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons grated fresh ginger
1⁄2 teaspoon toasted sesame oil
1 teaspoon cornstarch
1 teaspoon sugar
1⁄4 teaspoon red pepper flakes
CHICKEN STIR-FRY
2 teaspoons grated fresh ginger
1 garlic clove, minced
2 tablespoons plus 2 teaspoons vegetable oil
1 cup water
1⁄4 cup soy sauce
1⁄4 cup dry sherry
1 pound boneless, skinless chicken breasts, trimmed and sliced thin
2 tablespoons toasted sesame oil
1 tablespoon cornstarch
1 tablespoon all-purpose flour
1 pound bok choy, stalks cut on bias into 1⁄4-inch slices and greens cut into 1⁄2-inch strips
1 small red bell pepper, stemmed, seeded, and cut into 1⁄4-inch strips

Instructions

  1. FOR THE SAUCE: Whisk all ingredients together in small bowl and set aside.
  2. FOR THE STIR-FRY: Combine ginger, garlic, and 1 teaspoon vegetable oil in small bowl and set aside. Combine water, soy sauce, and sherry in medium bowl. Add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour. Pour off excess liquid from chicken.
  3. Mix sesame oil, cornstarch, and flour in medium bowl until smooth. Toss chicken in cornstarch mixture until evenly coated.
  4. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over high heat until smoking. Add half of chicken to skillet in single layer and cook, without stirring, until golden brown on first side, about 1 minute. Flip chicken pieces over and cook until lightly browned on second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with 2 teaspoons vegetable oil and remaining chicken.
  5. Add remaining 1 tablespoon vegetable oil to skillet and heat over high heat until just smoking. Add bok choy stalks and bell pepper and cook, stirring, until beginning to brown, about 1 minute. Clear center of skillet, add ginger mixture, and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into vegetables and continue to cook until stalks are crisp-tender, about 30 seconds longer. Stir in bok choy greens and cook until beginning to wilt, about 30 seconds.
  6. Return chicken to skillet. Whisk sauce to recombine, add to skillet, reduce heat to medium, and cook, stirring constantly, until sauce is thickened and chicken is cooked through, about 30 seconds. Transfer to platter and serve immediately.

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