Chicken Bok Choy Stir-Fry | Easy College Meals #recipe #chickenrecipe #weeknightdinners

By Just One Cookbook · 25 min

Ingredients

Instructions

1. In a medium bowl, mix 1 Tbsp soy sauce, 1 Tbsp mirin, ¾ cup water and 1 Tbsp oyster sauce until combined.
2. Cut the bok choy lengthwise into quarters, then crosswise into 2-inch (5 cm) pieces. Keep the white stems and the leaves separate.
3. Slice the ginger thinly lengthwise. Mix 1 tsp potato starch or cornstarch with 2 tsp water in a small bowl until smooth.
4. Cut the chicken into 1½-inch (4 cm) squares of even thickness. Season both sides with ¼ tsp Diamond Crystal kosher salt (use half that amount of table salt) and ⅛ tsp black pepper.
5. Put the chicken in a shallow tray, sprinkle with 2 Tbsp potato starch or cornstarch, close the lid and shake until lightly coated.
6. Preheat a wok, frying pan or saucepan over medium heat. Add 1 Tbsp toasted sesame oil, then the chicken in one layer with space between pieces. Cook in two batches.
7. Cook each batch about 3 minutes on the first side until the bottom is slightly brown, then flip and sear 2 minutes on the other side (cover with a lid for 3 minutes if the pieces are thick). Set aside on a plate.
8. Return all the chicken to the pan with the remaining 1 Tbsp sesame oil, the ginger and the bok choy stems. Toss to heat until the stems soften a little.
9. Add the leaves, then the sauce, and toss to coat. Bring to a simmer.
10. Give the slurry a final stir, pour it in and stir until the sauce simmers and thickens. Turn off the heat and serve.

Summarized from Just One Cookbook's video. Watch it for the details.

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