Stir fry is not something I usually bother with a recipe to prepare, as it’s a great clean out the fridge opportunity. But I saw this on Rasa Malaysia and wanted to give the idea of it a try, simply because we love bok choy. I almost never use chicken in my stir fry, because I suck at cooking it any way but braised/baked/handed to Shawn to grill. Otherwise it’s gummy, tough, and dry, yum yum! But this was actually a great technique and I will do it again. The sauce was light, and I found myself thinking that this would be a lovely summertime meal with additions from the garden to accompany the bok choy. We bulked this up with some shirataki noodles instead of rice.
- 6 oz boneless and skinless chicken breast, sliced thin
- 8 oz bok choy, sliced into pieces
- 1-inch piece ginger, peeled and sliced into pieces
- 1 tablespoon soy sauce
- 1/2 tablespoon cornstarch
- 1/2 heaping tablespoon oyster sauce
- 2 tablespoons water
- 1/4 teaspoon sesame oil
- 3 dashes white pepper
- 1 teaspoon rice wine
- 1 clove garlic, crushed
Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the sauce in a small bowl, wisk and set aside.
Heat sesame oil or cooking spray in a wok or large pan on high. 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 – don’t skip it! It was my first time avoiding dry chicken in stir fry.
Spray pan again if necessary. 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. We added shirataki noodles at this point and tossed to heat and combine.