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

Marinade:

• 1 tablespoon soy sauce
• 1/2 tablespoon cornstarch

Sauce:

• 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.