Chicken and Bok Choy Stir Fry

Chicken and Bok Choy Stir Fry
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2 chicken breasts

salt and pepper

2 tablespoons cornstarch

2 egg whites

20-24  ounces baby bok choy

4-6 ounces of water chestnut, drained

4 tablespoons canola or vegetable oil for frying, divided


4 plump garlic cloves

1 inch chunk ginger

2 tablespoons rice wine (or mirin)

1 cup chicken broth or water

1 tablespoon oyster sauce

1 tablespoon cornstarch mixed in 2 tablespoons water

salt and pepper

2 teaspoon sesame oil


  1. Cut the chicken into thin bite size pieces against the grain.
  2. Season 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. Separate the leaves by cutting off the stem of each bok choy. Rinse them a couple of times, and drain well.
  4. Thinly slice the garlic, and julienne the ginger.
  5. Heat 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. Reheat 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, and boil for a couple of minutes.
  7. Return the chicken to the skillet, and add the bok choy. 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. Serve hot with or over steamed rice.