Chicken and Bok Choy Stir Fry with Tender Chicken

Preparation

• Finely mince the 5 cloves of garlic [00:30].
• Prepare 3 slices of ginger [00:35].
• Chop the green onion, separating the stems and the leafy parts [00:38].
• Wash the bok choy and cut them in half lengthwise or in quarters if they are bigger [00:54].
• Slice the chicken breast parallel to the muscle fibers [01:24].
• Marinate the chicken with 2 tsp soy sauce, 3/4 tsp oyster sauce, 1/2 tsp dark soy sauce, 1/2 tsp sugar, 1/4 tsp baking soda, 2 tbsp cornstarch, 1 tbsp water, and 1 tbsp oil [01:42].
• Prepare a cornstarch mixture by mixing 3/4 cup unsalted chicken broth or water with 1.5 tsp cornstarch [02:07].

Cooking Steps

1. Sauté the Bok Choy [02:26]

• Heat oil in a pan over medium-high heat.
• Add the ginger slices and let them sizzle [02:32].
• Add 1/4 tsp sugar and a pinch of salt to the oil [02:40].
• Stir-fry the bok choy for about 1 minute [02:47].
• Add 2 tsp rice wine and continue stir-frying to let the alcohol evaporate [02:55].
• Remove the bok choy from the pan [03:09].

2. Sauté the Chicken [03:12]

• Add more oil to the pan and fry the green onion stems [03:13].
• Add the chicken and fry until the bottom turns golden [03:22].
• Add the minced garlic and toss with the chicken [03:35].
• Deglaze with 1.5 tsp rice wine [03:42].
• Season with 1.5 tsp dark soy sauce and 1.5 tbsp oyster sauce [03:53].

3. Combine [04:11]

• Stir the cornstarch mixture and add it to the pan [04:11].
• Stir until the liquid thickens into a sauce [04:19].
• Add the leafy parts of the green onion and the previously sautéed bok choy back to the pan [04:28].
• Toss to combine everything and serve [04:34].