Chicken Bok Choy Stir-Fry

Von Just One Cookbook · 25 Min.

Zutaten

Zubereitung

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.

Zusammengefasst aus dem Video von Just One Cookbook. Schau es dir für die Details an.

Mehr Rezepte mit

IngwerHähnchenbrustPak Choi