Chicken stir fry with Baby Bok Choy

Method8 steps · about 30 min

1. 1

   Step 1: Cut the chicken (1) into thin bite size pieces against the grain (about 1/4-inch thick).

   Uses 1 chicken breast (10–12 oz)

   
2. 2

   Step 2: Season the chicken with salt (about 1/4 teaspoon) and pepper, and then mix well with the cornstarch (1 tablespoon) and egg white (1) until the chicken is well coated. Let it sit while you prepare the other ingredients.

   Uses Thin sliced raw chicken · Salt and pepper for chicken coating (about 1/4 tsp salt, pepper to taste) · 1 tablespoon cornstarch · 1 egg white

3. 3

   Step 3: Separate the leaves by cutting off the stem of each bok choy. Rinse them a couple of times, and drain well.

   Uses 10–12 oz baby bok choy, or regular bok choy cut small · Water, as needed to rinse the bok choy

4. 4

   Step 4: Thinly slice the garlic (2) and julienne the ginger (1 piece). Separately mix the finishing 1 tbsp cornstarch with 2 tbsp water to make a slurry, keeping it separate from the chicken coating.

   Uses 2 plump garlic cloves · 1 piece ginger, about 1 inch long · 1 tbsp cornstarch, for the finishing slurry · 2 tbsp water, for the finishing starch slurry

5. 5

   Step 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.

   Uses Coated raw chicken · 2 tablespoons canola or vegetable oil for frying (divided)

6. 6

   Step 6: Reheat the skillet over high heat and add the remaining 1 tbsp frying oil. Briefly cook the prepared garlic and ginger to flavour the oil. Add the rice wine (1 tablespoon) and cook for 1 minute, then add the 1/2 cup chicken broth or water. Stir in either 1/2 tbsp oyster sauce OR 1/2 tbsp soy sauce together with 1/4 tsp sugar, and boil for about 2 minutes.

   Uses 2 tablespoons canola or vegetable oil for frying (divided) · Prepared garlic and ginger · 1 tablespoon rice wine (or mirin) · 1/2 cup chicken broth or water · 1/2 tablespoon oyster sauce (or soy sauce with 1/4 teaspoon sugar) · 1/2 tbsp soy sauce, instead of oyster sauce · 1/4 tsp sugar, only with the soy-sauce alternative

7. 7

   Step 7: Return the partly cooked chicken to the skillet and add the prepared bok choy and optional drained water chestnuts. Stir-fry for 1–2 minutes as a guide, until the greens wilt and the chicken is fully cooked; chicken must reach 74°C (165°F) at the centre. Taste only after the chicken is cooked and adjust sauce salt and pepper (to taste). Stir the separate finishing slurry again, drizzle it in and stir until the sauce thickens and coats everything. Add sesame oil (1 teaspoon) and give a final stir.

   Uses Partly cooked chicken · Prepared sauce · Rinsed drained bok choy · 2 - 3 ounces of water chestnut (drained - optional) · Salt and pepper, to taste for sauce · Prepared finishing cornstarch slurry · 1 teaspoon sesame oil

8. 8

   Step 8: Serve hot with or over steamed rice.

   Uses Fully cooked chicken and bok choy stir-fry · Steamed rice, for serving