Baby Bok Choy With Chicken
15m prep 10m cook 25m ready
A quick stir-fry of chicken and baby bok choy in a savory soy sauce. This versatile dish can be adapted with any protein and vegetable combination.
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 121 mg
- Iron: 1.39 mg
- Magnesium: 37.5 mg
- Phosphorus: 202 mg
- Potassium: 474 mg
- Zinc: 0.91 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 8 oz chicken breast
- 2 tbsp soy sauce
- 2 tsp cornstarch
- 3 tbsp vegetable oil
- 1/4 cup water
- Kosher salt
- 1/4 tsp sesame oil
Prepare
- 3 heads baby bok choy, trimmed and leaves separated
- Crush 1 clove garlic
Let's Cook
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Step 1.
Cut the chicken breast lengthwise into 2 to 3 strips, about 1½ inches wide. Slice each strip crosswise into uniform slivers. In a small bowl, combine the chicken with 1 tablespoon of the soy sauce and mix well. Add the cornstarch and mix again until evenly coated.
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Step 2.
Preheat a wok over high heat until wisps of smoke rise. Add 2 tablespoons of the vegetable oil and heat until it shimmers. Add the chicken and quickly spread it into a single layer in the wok. Let cook undisturbed for about 15 seconds, then stir-fry for about 1 minute until the chicken is nearly cooked through. Transfer the chicken to a small bowl and set aside. Rinse the wok and dry it with a towel.
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Step 3.
Return the wok to high heat. Add the remaining 1 tablespoon vegetable oil and heat until it shimmers.
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Step 4.
Add the bok choy leaves and stir-fry for about 1 minute until they begin to wilt and turn dark green. Add the cooked chicken and stir-fry for a few seconds to combine. Add the remaining 1 tablespoon soy sauce, the water, and the crushed garlic. Stir-fry until the bok choy and chicken are just cooked through, 1 to 2 minutes. Season with kosher salt to taste.
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Step 5.
Drizzle with sesame oil and serve immediately with steamed rice.
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