Chicken stir fry with Baby Bok Choy

This chicken stir fry is made with baby bok choy. The sauce is light yet rich in flavor, which goes well with chicken breast. It's quick, easy and versatile!

📝 Ingredients

• 1 chicken breast (10 to 12 ounces)
• salt and pepper
• 1 tablespoon cornstarch
• 1 egg white
• 10 to 12 ounces baby bok choy (or regular bok choy cut into small pieces)
• 2 - 3 ounces of water chestnut (drained - optional)
• 2 tablespoons canola or vegetable oil for frying (divided)
• 2 plump garlic cloves
• 1 inch chunk ginger
• 1 tablespoon rice wine (or mirin)
• 1/2 cup chicken broth or water
• 1/2 tablespoon oyster sauce (or soy sauce with 1/4 teaspoon sugar)
• 1 tablespoon cornstarch mixed in 2 tablespoons water (starch slurry)
• salt and pepper
• 1 teaspoon sesame oil

👨‍🍳 Instructions

1. 1Cut the chicken into thin bite size pieces against the grain (about 1/4-inch thick).
2. 2Season the chicken with salt (about 1/4 teaspoon) and pepper, and then mix well with the cornstarch and egg white until the chicken is well coated. Let it sit while you prepare the other ingredients.
3. 3Separate the leaves by cutting off the stem of each bok choy. Rinse them a couple of times, and drain well.
4. 4Thinly slice the garlic, and julienne the ginger.
5. 5Heat a large non-stick skillet or wok over high heat. Add a tablespoon of oil. Add the chicken pieces in one layer and cook until they are no longer pink, about a minute each side. The chicken does not need to be cooked through at this point. Transfer the chicken to a plate.
6. 6Reheat the skillet over high heat. Add a tablespoon of the oil. Stir in the garlic and ginger, and cook just enough to infuse the oil with flavor. Add the rice wine, and cook for a minute. Pour in the chicken broth (or water), add the oyster sauce (or soy sauce and sugar), and boil for a couple of minutes.
7. 7Return the chicken to the skillet, and add the bok choy and optional water chestnut. Stir-fry everything together, for one or two minutes, until the bok choy is wilted. Taste the sauce, and sprinkle with salt and pepper to taste. Drizzle the starch slurry over and quickly stir everything together until the sauce is well incorporated. Add the sesame oil, and give it a quick stir.
8. 8Serve hot with or over steamed rice.