Chicken Stir-fry With Bok Choy and Garlic Sauce
A flavorful stir-fried chicken dish featuring sweet bok choy and a tangy garlic rice vinegar sauce.
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Instructions
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Slice chicken into 2-inch strips, then marinate for 30 minutes with rice wine/sherry, green onion, and cornstarch.
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While chicken marinates, separate bok choy leaves and stalks, then cut both crosswise into thin strips.
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Prepare the sauce ingredients and a cornstarch-water mixture; set both aside.
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Heat 2 tablespoons oil in a wok, stir-fry chicken until nearly cooked, and drain on paper towels.
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Clean the wok, add 2-3 tablespoons oil, then stir-fry bok choy stalks briefly before adding the leaves.
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Clear a space in the wok, add the sauce to the center, bring it to a boil, then stir in the cornstarch-water mixture to thicken.
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Return the chicken to the wok, mix well, and serve hot.