Stir-Fried Ginger Sesame Chicken with Bok Choy
Wok & Skillet recipe - Chinese
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 chicken thighs (boneless & skinless, cut into bite-sized pieces)
- 2 tablespoons julienned ginger
- 3 cloves garlic (minced)
- 2 tablespoons cooking oil
- 1 tablespoon sesame oil
- 1/2 pound baby bok choy (sliced in half horizontally)
- 1 cup mushrooms (quartered)
- 4 eggs (fried sunny side up)
- Rice (for serving)
- Sesame seeds (for garnish)
- Chopped scallions (for garnish)
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 3 teaspoons cornstarch
- Dash of pepper
- 3 tablespoons chicken stock or water
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sugar
Instructions
- 1
Marinate the chicken thighs in sesame oil, soy sauce, cornstarch, and pepper. Allow the chicken to marinate for 20 - 30 minutes at room temperature.
- 2
Prepare the stir-fry sauce by combining chicken stock or water, soy sauce, sesame oil, rice vinegar, and sugar.
- 3
Heat cooking oil and sesame oil (1 tablespoon) in a wok over medium-high heat. Add the ginger and garlic to the wok while the oil is heating up so that the flavors are infused in the oil.
- 4
Saute the ginger and garlic until aromatic (about 1 minute).
- 5
Add the marinated chicken to the wok in a single layer. Leave the chicken untouched for about 30 seconds to allow it to sear before turning and stir-frying it.
- 6
When the chicken is fully cooked, remove the chicken from the wok.
- 7
Add baby bok choy and mushrooms to the wok. Stir fry for about 1 minute. Return the chicken to the wok.
- 8
Stir in the prepared sauce, then stir-fry to combine all ingredients.
- 9
Transfer the dish to a serving plate, then garnish with sesame seeds and chopped scallions. Serve with steamed rice topped with a fried egg and a splash of soy sauce.