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SideChef
Recipes
Dairy-Free
Stir-Fried Ginger Sesame Chicken with Bok Choy

21 INGREDIENTS • 8 STEPS • 45MINS

Stir-Fried Ginger Sesame Chicken with Bok Choy

Recipe

5.0

2 ratings
Editor's Choice
Editor's Choice
Stir-Fried Ginger Sesame Chicken with Bok Choy features tender marinated chicken paired with baby bok choy and mushrooms, stir-fried in a savory and tangy sauce. This decadent stir-fry is then served with steamed rice topped with a fried egg.
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Stir-Fried Ginger Sesame Chicken with Bok Choy features tender marinated chicken paired with baby bok choy and mushrooms, stir-fried in a savory and tangy sauce. This decadent stir-fry is then served with steamed rice topped with a fried egg.
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

45MINS

Total Time

$3.55

Cost Per Serving

Ingredients

Servings
4
us / metric
Stir-Fry Chicken
Boneless, Skinless Chicken Thigh
4
Boneless, Skinless Chicken Thighs
cut into bite-sized pieces
Fresh Ginger
2 Tbsp
Julienned Fresh Ginger
Garlic
3 cloves
Garlic, minced
Cooking Oil
2 Tbsp
Cooking Oil
Sesame Oil
1 Tbsp
Sesame Oil
Baby Bok Choy
3 cups
Baby Bok Choy
sliced in half horizontally
Mushroom
1 cup
Quartered Mushroom
Egg
4

Sponsored

Eggland's Best Classic Eggs
fried sunny side up
Light Soy Sauce
1 splash
Light Soy Sauce
White Rice
as needed
Cooked White Rice
for serving
Black and White Sesame Seeds
as needed
Black and White Sesame Seeds
for garnish
Scallion
as needed
Chopped Scallions
Marinade
Sesame Oil
1 Tbsp
Sesame Oil
Light Soy Sauce
2 tsp
Light Soy Sauce
Corn Starch
1 Tbsp
Corn Starch
Ground Black Pepper
1 dash
Ground Black Pepper
Stir-Fry Sauce
Chicken Stock
3 Tbsp
Chicken Stock
or Water
Light Soy Sauce
1 Tbsp
Light Soy Sauce
Sesame Oil
1 Tbsp
Sesame Oil
Rice Vinegar
1 Tbsp
Rice Vinegar
or Apple Cider Vinegar
Granulated Sugar
1 tsp
Granulated Sugar

Nutrition Per Serving

VIEW ALL
Calories
368
Fat
26.5 g
Protein
25.3 g
Carbs
7.0 g
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author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

Author's Notes

You can substitute the baby bok choy with just about any vegetable you may have on hand. If you are substituting the bok choy with “harder” vegetables such as carrots, asparagus, or broccoli, add a splash of water to the wok to help the vegetables steam.

Cooking Instructions

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step 1
Marinate the Boneless, Skinless Chicken Thighs (4) in Sesame Oil (1 Tbsp), Light Soy Sauce (2 tsp), Corn Starch (1 Tbsp), and Ground Black Pepper (1 dash). Allow the chicken to marinate for 20-30 minutes at room temperature.
step 1 Marinate the Boneless, Skinless Chicken Thighs (4) in Sesame Oil (1 Tbsp), Light Soy Sauce (2 tsp), Corn Starch (1 Tbsp), and Ground Black Pepper (1 dash). Allow the chicken to marinate for 20-30 minutes at room temperature.
step 2
Prepare the stir-fry sauce by combining Chicken Stock (3 Tbsp), Light Soy Sauce (1 Tbsp), Sesame Oil (1 Tbsp), Rice Vinegar (1 Tbsp), and Granulated Sugar (1 tsp).
step 2 Prepare the stir-fry sauce by combining Chicken Stock (3 Tbsp), Light Soy Sauce (1 Tbsp), Sesame Oil (1 Tbsp), Rice Vinegar (1 Tbsp), and Granulated Sugar (1 tsp).
step 3
Heat Cooking Oil (2 Tbsp) and Sesame Oil (1 Tbsp) in a wok over medium-high heat. Add the Fresh Ginger (2 Tbsp) and Garlic (3 cloves) to the wok while the oil is heating up so that the flavors are infused in the oil. Saute until aromatic for about 1 minute.
step 3 Heat Cooking Oil (2 Tbsp) and Sesame Oil (1 Tbsp) in a wok over medium-high heat. Add the Fresh Ginger (2 Tbsp) and Garlic (3 cloves) to the wok while the oil is heating up so that the flavors are infused in the oil. Saute until aromatic for about 1 minute.
step 4
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.
step 4 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.
step 5
When the chicken is fully cooked, remove the chicken from the wok. Add Baby Bok Choy (3 cups) and Mushroom (1 cup) to the wok. Stir fry for about 1 minute.
step 5 When the chicken is fully cooked, remove the chicken from the wok. Add Baby Bok Choy (3 cups) and Mushroom (1 cup) to the wok. Stir fry for about 1 minute.
step 6
Return the chicken to the wok. Stir in the prepared sauce, then stir-fry to combine all ingredients.
step 6 Return the chicken to the wok. Stir in the prepared sauce, then stir-fry to combine all ingredients.
step 7
Transfer the dish to a serving plate, then garnish with Scallions (as needed), Black and White Sesame Seeds (as needed).
step 8
Serve with White Rice (as needed), topped with an Eggland's Best Classic Eggs (4) and Light Soy Sauce (1 splash). Enjoy!
step 8 Serve with White Rice (as needed), topped with an Eggland's Best Classic Eggs (4) and Light Soy Sauce (1 splash). Enjoy!

Tags

Dairy-Free
Asian
Lunch
Chicken
Date Night
Healthy
Shellfish-Free
Dinner
Chinese
Mushrooms
Quick & Easy
Rice
Vegetables
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