Ginger Bok Choy Chicken
I love a stir fry! This Ginger Bok Choy Chicken is adapted from a recipe by Melissa Clark for NYT Food. The recipe comes together quickly (as long as you prep in advance! Seriously – you must prep in advance!) and can pack a lot of veggies all in one dish.
We really like strong garlic and ginger flavors in our house. The bok choy remains crispy with a bit of a crunch. The red pepper flakes add a bit of heat at the end of each bite – increase or decrease to your preference. And the optional water chestnuts add a bit of crunch.
Ingredients
Marinade
- 4 tbsp soy sauce
- 4 tbsp rice wine vinegar
- 3 tbsp sesame oil
- 3 tbsp minced garlic
- 3 tbsp minced ginger (For ease, I use the common "ginger in a tube" stir in paste)
- 1 tbsp brown sugar
Stir Fry
- 2 chicken breasts, trimmed of fat and cut into small pieces
- 2 tbsp vegetable oil
- 1 8 ounce package mushrooms, sliced
- 1 pound baby bok choy, trimmed and cut into quarters
- 2 onions, sliced thin
- 1 can water chestnuts (optional)
- 1/4 tsp red pepper flakes
Instructions
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Prep all of your ingredients in advance. Once you start cooking, things move quickly!
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Combine marinade ingredients in a medium bowl. Add chicken and let stand at room temperature for 20 minutes.
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If serving with rice, start water and rice on stove. Prepare rice according to package directions.
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Heat 1 tablespoon of oil in a wok or large skillet over high heat. Remove chicken from marinade (but don't throw out marinade!). Cook until meat is cooked through about 5 minutes. Remove chicken to a plate.
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Add remaining tablespoon of oil to pan. Add the onions and mushrooms and cook until brown, stirring frequently, about 5 minutes. Add the bok choy, and cook until tender, about 3 minutes. Add red pepper flakes and water chestnuts, if using. Add remaining marinade and boil for 1 minute.
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Add chicken back to the pan. Stir to combine. Serve over rice or rice noodles.
