A quick, easy bok choy and tender chicken stir-fry is healthy and delicious. We will use a traditional velveting method in Chinese cuisine to create tender, juicy chicken slices that complement the crunchiness of the bok choy.
We make lots of seasonal salads and soups, and stir-fry with those fresh vegetables in winter. Bok choy is a type that our family loves. The most common way to cook Bok Choy is to stir-fry it with garlic. A hotter version originating in Sichuan is to add some dried chili peppers or chili powder. I introduce both stir-fry methods in this easy bok choy stir-fry.
But what we will make today goes far beyond the simple bok choy stir fry by adding chicken. Previously, I tried to stir-fry Bok Choy with shrimp. That’s a successful one. Adding chicken enhances not only the flavors but also the texture and nutrients. It can be the ideal dish for children.
There are several types of bok choy, some larger, while the Shanghai bok choy is slightly smaller. You can use both types.
Cook’s Tip
Drain the bok choy after washing: After washing, remember to drain it. Too much water will kill the pan’s heat, make the garlic bok choy stir-fry watery, and prevent it from catching the flavors.
Adding sesame oil at the very end can give your stir-fry a lovely, shiny look and, at the same time, enhance its flavor. It is always my recommendation for protein stir-frying dishes.
Step-by-Step Instructions
Velvet the chicken
- Thinly slice the chicken. Add salt, pepper, light soy sauce, oyster sauce, cornstarch, and water. Mix well.
- Lastly, coat with vegetable cooking oil. Â Set aside for 15 minutes.
- Heat your wok or pan first. Add cooking oil. Spread the sliced chicken onto the oil when it begins to warm but is not hot. Let them sit for 3 seconds, then quickly fry them until pale. Transfer out immediately.
- Keep the oil and fry the garlic and Thai chili pepper until aromatic, if you prefer a spicy version.
- Add bok choy, quickly fry for a while. Then add oyster sauce, light soy sauce, and cooked chicken. Drizzle some sesame oil at last. Mix well and serve hot.
Bok Choy and Chicken Stir Fry
Ingredients
Chicken Marinating Sauce
- 1 chicken breast sliced
- 1/4 tsp. salt optional you can skip this for a less salted dish
- 1 tbsp. cooking wine or water
- 1 tbsp. oyster sauce
- 1/4 tsp. white pepper
- 1 tbsp. cornstarch
- 1 tbsp. vegetable oil
Main Ingredients and for Stir Fry
- 250 g bok choy
- 2 tbsp. vegetable cooking oil
- 5 cloves garlic
- 2 tbsp. oyster sauce
- 2 Thai Chili Pepper ,green and red cut into circles
Instructions
How to velvet the thicken for stir-frying
- Thinly slice the chicken. Add salt (or skip the salt if you want a less salted dish), Shaoxing wine, oyster sauce, and white pepper, water and cornstarch. Mix well until each piece is well coated.
- After mixing, add round 1 tablespoon of cooking oil in and mix well again. Set aside.
Prepare the Bok Choy
- Wash the Bok Choy carefully to remove any sandy and then completely drain. Cut into sections.
Stir fry
- Heat your wok or pan first. Add the cooking oil, spread the chicken sliced in wh Let them stay for 3-5 seconds and then quickly fry them until become pale. Transfer out immediately.
- Keep oil in the wok and fry garlic and chili pepper (if using) until aromatic. Place Bok Choy in, add salt and oyster sauce.
- Return chicken, add sesame oil and mix well. Transfer out and serve hot.
Nutrition
