Stir-Fried Chicken with Bok Choy Recipe

Name: Stir-Fried Chicken with Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chicken stock or low-sodium broth; 2 tablespoons Chinese black bean sauce; 1 tablespoon dry sherry; 1 tablespoon sugar; 1 teaspoon Chinese chile-garlic sauce; 2 teaspoons cornstarch; 1/4 cup vegetable oil; 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks; Salt and freshly ground pepper; 2 tablespoons minced fresh ginger; 1 pound bok choy, cut into 3/4-inch pieces; 1 cup snow peas; Steamed white rice, for serving

Servings: persons

3/4 cup chicken stock or low-sodium broth
2 tablespoons Chinese black bean sauce
1 tablespoon dry sherry
1 tablespoon sugar
1 teaspoon Chinese chile-garlic sauce
2 teaspoons cornstarch
1/4 cup vegetable oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
Salt and freshly ground pepper
2 tablespoons minced fresh ginger
1 pound bok choy, cut into 3/4-inch pieces
1 cup snow peas
Steamed white rice, for serving

1
In a small bowl, whisk the chicken stock with the black bean sauce, sherry, sugar, chile-garlic sauce and cornstarch.
2
Heat a large wok or skillet until very hot.
3
Add 2 tablespoons of the vegetable oil and heat until just smoking.
4
Season the chicken with salt and pepper and add it to the wok in a single layer.
5
Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes.
6
Transfer the chicken to a plate and pour off the fat in the wok.
7
Add the remaining 2 tablespoons of oil to the wok.
8
Add the ginger and stir-fry until fragrant, about 30 seconds.
9
Add the bok choy and snow peas and stir-fry until bright green and crisp-tender, 2 to 3 minutes.
10
Return the chicken and any accumulated juices to the wok.
11
Stir the sauce, then add it to the wok and simmer, stirring, until thickened, about 5 minutes.
12
Transfer to a bowl and serve with rice.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup chicken stock or low-sodium broth, 2 tablespoons Chinese black bean sauce, 1 tablespoon dry sherry, 1 tablespoon sugar, and more.

Yes, Stir-Fried Chicken with Bok Choy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Chicken with Bok Choy

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