We got some bok Choy in the csa. I had some chicken. This recipe seemed perfect. It was quick and easy! I thought it needed a little more flavor. I served it with tjs confetti rice.
Bok Choy Chicken
adapted from rasamalaysia
1lb boneless and skinless chicken breast, cut into thin pieces
2 tablespoons oil
1lb bok choy, sliced into pieces
1-inch piece ginger, peeled and sliced into pieces
1 tablespoon soy sauce
1 tablespoon cornstarch
1 heaping tablespoon oyster sauce
2 tablespoons water
1/2 teaspoon sesame oil
3 dashes pepper
2 teaspoons rice vinegar
1 teaspoon sugar
Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.
Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and vevelty smooth.
Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.