Description
This flavorful Chicken Stir Fry recipe is a quick and easy weeknight dinner featuring tender chicken breast pieces cooked with aromatic shallots, garlic, ginger, and fresh bok choy, all tossed in a savory oyster and soy sauce blend. Ready in just 30 minutes, it’s a perfect balance of savory, tangy, and slightly sweet flavors with a crisp texture from the bok choy and a hint of sesame oil.
Ingredients
Chicken Marinade
- 1½ pounds boneless skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- ½ teaspoon sesame oil
- 2 tablespoons water
- 2 tablespoons honey
- ½ teaspoon white pepper
Vegetables & Aromatics
- 3 tablespoons vegetable oil, divided
- 2 shallots, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 green onions, chopped and divided
- 8 ounces baby bok choy, roughly chopped
Instructions
- Prepare the chicken. Slice the chicken breast against the grain into approximately 1/4-inch thick pieces. Place the chicken in a medium bowl and add cornstarch and soy sauce. Using your hands, thoroughly coat the chicken evenly with the cornstarch mixture for a light marinade.
- Mix the sauce. In a small mixing bowl, whisk together oyster sauce, rice vinegar, sesame oil, water, honey, and white pepper until well combined. Set this sauce aside for later use.
- Cook the chicken. Heat a large, heavy-bottomed skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the chicken pieces in a single layer and cook for about 30 seconds until the bottoms turn golden brown. Flip and cook the other side for an additional 20 to 30 seconds. Remove the chicken from the pan to a clean plate—the chicken will still be slightly raw inside at this point, which is intentional.
- Sauté the aromatics. Reduce the heat to medium and add the remaining 2 tablespoons of vegetable oil to the skillet. When hot, add chopped shallots and sauté for 1 minute, stirring frequently. Add minced garlic, grated ginger, and half of the chopped green onions. Stir and cook for about 30 seconds until fragrant. Return the partially cooked chicken to the skillet and mix well to combine with the aromatics.
- Add the sauce and bok choy. Give the prepared sauce a quick stir, then pour it directly into the skillet. Add the roughly chopped baby bok choy and continue cooking, stirring often, until the sauce thickens, the chicken is fully cooked through, and the bok choy softens slightly. Garnish with the remaining green onions before serving.
Notes
- For extra flavor, marinate the chicken for 15 minutes before cooking.
- Use medium-high heat to achieve a nice sear on the chicken while keeping it tender inside.
- Baby bok choy can be substituted with regular bok choy or other leafy greens like spinach.
- Adjust the honey amount to increase or decrease sweetness based on preference.
- Serve this stir fry over steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
