Bok Choy and Chicken Breast Stir-Fry
Healthy and Flavorful Stir-Fried Chicken Breast with Bok Choy
A delicious one-pot recipe inspired by Martha Stewart’s ‘One Pot’, this dish features tender chicken breast and crisp bok choy in a savory and slightly spicy sauce. It’s a perfectly balanced meal that’s quick to prepare and satisfying to eat. Enjoy this vibrant stir-fry that’s perfect for a weeknight dinner.
Main Ingredients- 2 boneless, skinless chicken breasts (about 455g), sliced lengthwise
- 1 head of bok choy (about 4 cups), chopped
- 2 cloves garlic, thinly sliced
- 2 teaspoons minced fresh ginger
- 1 small red chili or jalapeño, seeded and sliced (adjust to your spice preference)
Sauce- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- 3 tablespoons water
Chicken Coating- 1 tablespoon cornstarch
- 1 teaspoon cornstarch
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- 3 tablespoons water
Chicken Coating- 1 tablespoon cornstarch
- 1 teaspoon cornstarch
Cooking Instructions
Step 1
First, let’s prepare the delicious sauce that is the heart of this stir-fry. In a clean bowl, combine the low-sodium soy sauce, rice vinegar, brown sugar, and water. Whisk everything together until the sugar is completely dissolved. Set this sauce aside to allow the flavors to meld while you prepare the other ingredients.
Step 2
Next, it’s time to coat the chicken. In a separate bowl, place the sliced chicken breast. Add both tablespoons of cornstarch and toss the chicken thoroughly with your hands until each piece is evenly coated. This step is crucial for ensuring the chicken becomes incredibly tender and moist as it cooks.
Step 3
Heat a large sauté pan or wok over medium-high heat. Add a tablespoon of cooking oil. Once the oil is shimmering, add the sliced garlic and minced ginger. Stir-fry for about 1 minute until fragrant, being careful not to burn them. Add the cornstarch-coated chicken to the pan, spreading it out in a single layer so it doesn’t overcrowd. Sear the chicken, pressing it down gently, until the surfaces are golden brown and the chicken is cooked through, about 8 minutes. Stir occasionally to ensure even cooking.
Step 4
Once the chicken is almost cooked, add the chopped bok choy and sliced chili to the pan. Stir-fry for just 1 minute, until the bok choy is slightly wilted but still retains a pleasant crispness. You want to maintain its fresh texture and vibrant color.
Step 5
Finally, pour the prepared sauce over the ingredients in the pan. Stir and cook for another 2 minutes, allowing the sauce to thicken slightly and coat everything beautifully. The sauce will become glossy and slightly reduced, indicating it’s ready. This vibrant stir-fry is now complete! Serve hot with your favorite rice for a complete and satisfying meal.