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.
Total Time
45min
5.0
2 Ratings
Author: Wok & Skillet
Servings:
4
Ingredients
Stir-Fry Chicken
•
4
Boneless, Skinless Chicken Thighs
•
2
Tbsp
Julienned
Fresh Ginger
•
3
cloves
Garlic
, minced
•
2
Tbsp
Cooking Oil
•
1
Tbsp
Sesame Oil
•
3
cups
Baby Bok Choy
•
1
cup
Quartered
Mushrooms
•
4
Eggs
•
1
splash
Light Soy Sauce
•
as needed
Cooked
White Rice
•
as needed
Black and White Sesame Seeds
•
as needed
Chopped
Scallions
Marinade
•
1
Tbsp
Sesame Oil
•
2
tsp
Light Soy Sauce
•
1
Tbsp
Corn Starch
•
1
dash
Ground Black Pepper
Stir-Fry Sauce
•
3
Tbsp
Chicken Stock
or Water
•
1
Tbsp
Light Soy Sauce
•
1
Tbsp
Sesame Oil
•
1
Tbsp
Rice Vinegar
or Apple Cider Vinegar
•
1
tsp
Granulated Sugar
Cooking Instructions
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.
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).
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.
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.
5.
When the chicken is fully cooked, remove the chicken from the wok. Add Baby Bok Choy (3 cups) and Mushrooms (1 cup) to the wok. Stir fry for about 1 minute.
6.
Return the chicken to the wok. Stir in the prepared sauce, then stir-fry to combine all ingredients.
7.
Transfer the dish to a serving plate, then garnish with Scallions (as needed), Black and White Sesame Seeds (as needed).
8.
Serve with White Rice (as needed), topped with an Eggs (4) and Light Soy Sauce (1 splash). Enjoy!
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.
Nutrition Per Serving
CALORIES
368
FAT
26.5 g
PROTEIN
25.3 g
CARBS
7.0 g
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