CK and I have grown tired of our go-to easy weeknight stir fry dish: chicken breast + frozen veggie mix + oyster sauce + rice. I came across this recipe when searching for recipes with bok choy – a request from CK. Of the many different homemade stir fry recipes we’ve tried, this one shined brighter than the others because the sauce is delicious. We’ve run into a lot of homemade stir fry sauce recipes that didn’t quite satisfy. This one is salty, sweet, vinegary, with a hint of ginger and garlic. The rest of the dish is just one difficulty level up from nuking veggies and dumping sauce from a jar.
Whenever there’s a dish that calls for multiple ingredients to make a sauce, I like to pull out all the components and line them up on my cutting board. Nice and organized. I also like to prep all my veggies and meats before I start any cooking.
First step is to mix together the sauce so you can put away all those containers taking up space on your one counter top.
Check in with Chef CK over on the butchers block, who has googled “How to cut bok choy” per Chef LL’s insistence.
Quick lesson on what “peeled in strips” means.
Everything is prepped and we’re ready to start the fire. Don’t mind the Tub Shroom.
Cook the chicken until it’s browned on all sides. Or what I call, no longer pink on all sides. Then remove from pan using a slotted spoon so any juices remain in the pan.
Add the bok choy, peppers, and water chestnuts to the hot pan. Cook until softened to your desired softness.
Next add the scallions and carrots and cook for another minute to soften these a bit. Then add back in the chicken and add the sauce. Stir to combine and cook until everything is heated through.
For this particular photo I used two batches of sauce. We used twice as much chicken than was called for a I thought we’d need a little extra.
Don’t forget the Sriracha.
Recipe Source: http://amindfullmom.com/stir-fried-chicken-bok-choy/
My notes: I have adjusted this recipe slightly, so follow my recipe below. I bulk up the veggies, adding water chestnuts and green pepper. I also change the cooking times because I think the bok choy needs a bit longer to soften. I also use my best judgement on whether I have to double the sauce. Start with the amount the recipe calls for and if it looks like you added too many veggies, just make a second batch and toss it in.
A note on bok choy: CK and I have tried two kinds of bok choy in this recipe and both have worked. In the photos I’m posting here, we used a single large head of bok choy.
We have also tried baby bok choy and liked it.
I have also seen a baby bok choy with whiter stalks and ruffled leaves at the store – we’ll try that one next.
Stir-Fried Chicken and Bok Choy
For the Sauce:
- 2 tablespoons honey
- ½ teaspoon freshly grated ginger (I reccommend Gourmet Gardens Stir-In Paste)
- 2 cloves of garlic, grated or minced finely (I use a garlic press on mine for ease)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
For the Stir-Fry:
- 1 teaspoon sesame oil
- 1 pound boneless, skinless chicken breasts, cut into 1 inch chunks
- 1 head of bok choy, washed and cut into 1 inch strips
- 2 large carrots, peeled in strips or ½ cup matchstick carrots
- 5-6 green onions, diced
- 1 can of sliced water chestnuts
- 1 green pepper, chopped
- Put rice on to cook.
- Stir together all the ingredients for the sauce in small bowl and set aside.
- Heat sesame oil in a skillet over medium-high heat. Add in chicken and cook for 5-7 minutes.
- Once browned on all sides, remove the chicken from pan and set aside. If there is any juices from the chicken in the pan, keep this in the pan.
- Add the bok choy, pepper, and water chestnuts to the remaining chicken juices in the pan. Cook on medium high heat, stirring occasionally, until the bok choy is softened to your liking. Usually the darken green leaves soften first and I move to step 5 once the thicker, lighter parts are softened to my liking.
- Add the carrots and scallions. Cook for 1 minute.
- Add the chicken back to the dish and add the sauce.
- Stir everything to combine. Cook on medium heat until everything is cooked through. There should be sauce pooling at the bottom of the pan, enough that when you serve yourself you can add some sauce on top. If it looks like there is not enough sauce, make a second batch at this point, lowering the heat on your pan while you do so. Add the sauce and bring to a boil. Once it’s boiling, turn off the heat.
- Enjoy over rice.