Stir-Fried Chicken with Bok Choy


Stir-Fried Chicken with Bok Choy

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March 29, 2017

Stir-Fried Chicken with Bok Choy


1/4 cup low-sodium soy sauce

1 tablespoon rice vinegar

2 teaspoons light-brown sugar

2 boneless, skinless chicken breasts (about 1 pound total)

4 teaspoons cornstarch

2 tablespoons vegetable oil

2 garlic cloves, thinly sliced (you can use 2 garlic scapes in place of the garlic cloves)

2 teaspoons minced peeled fresh ginger

4 cups sliced bok choy (from 1 head)

1 small red chile or jalapeno, seeded and sliced

Cooked rice, for serving


1In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water.

2 Slice chicken into thin strips.

3 In a medium bowl, toss chicken with cornstarch until coated.

4 In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute.

5 Add chicken in a single layer, pressing against pan to sear.

6 Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes.

7 Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute.

8 Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes.

9 Serve over rice.