Description
This quick and flavorful chicken stir fry features tender chicken breast pieces cooked with aromatic shallots, garlic, and fresh ginger, combined with crisp baby bok choy in a savory oyster sauce glaze. Ready in just 30 minutes, it’s a perfect weeknight meal that is both delicious and satisfying.
Ingredients
Chicken Marinade
- 1½ pounds boneless skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
Stir Fry
- 3 tablespoons vegetable oil, divided
- 2 shallots, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 green onions, chopped, divided
- 8 ounces baby bok choy, roughly chopped
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- ½ teaspoon sesame oil
- 2 tablespoons water
- 2 tablespoons honey
- ½ teaspoon white pepper
Instructions
- Prepare the chicken. Slice the chicken against the grain into approximately 1/4-inch thick pieces. In a medium mixing bowl, combine the chicken with cornstarch and soy sauce. Use your hands to evenly coat all chicken pieces with the mixture for a light, even layer.
- Mix the sauce. In a small bowl, whisk together oyster sauce, rice vinegar, sesame oil, water, honey, and white pepper until smooth. Set aside to incorporate flavors.
- Cook the chicken. Heat a large, heavy-bottomed skillet over medium-high heat and add 1 tablespoon of vegetable oil. When the oil is hot, arrange the chicken pieces in a single layer. Cook without stirring for about 30 seconds until the bottoms turn golden brown. Flip and cook for another 20-30 seconds on the other side. The chicken will still be slightly raw inside at this point. Transfer to a clean plate immediately.
- Sauté the aromatics. Reduce the heat to medium and add the remaining 2 tablespoons of oil to the skillet. Once hot, add chopped shallots and stir frequently for about 1 minute until softened. Add minced garlic, grated ginger, and half of the chopped green onions. Sauté together for 30 seconds until fragrant. Return the partially cooked chicken to the skillet and stir well to combine.
- Add the sauce and bok choy. Give the prepared sauce a quick stir and pour it into the skillet. Stir in the chopped baby bok choy. Continue cooking, stirring frequently, until the sauce thickens, the chicken is fully cooked through, and the bok choy softens, about 3-5 minutes. Finish by garnishing with the remaining green onions for added freshness if desired.
Notes
- For a spicier version, add a pinch of crushed red pepper flakes with the aromatics.
- Baby bok choy can be substituted with other greens like spinach or kale if preferred.
- Serve over steamed rice or noodles for a complete meal.
- Ensure the skillet is hot enough to sear the chicken quickly without overcrowding for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
