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Stir-Fried Ginger Sesame Chicken with Bok Choy

Stir-Fried Ginger Sesame Chicken with Bok Choy

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4.70 from 13 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Marinade Time 20 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
 
 

  • 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
  • ½ 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

Marinade

  • 1 tablespoon sesame oil
  • 2 teaspoons soy sauce
  • 3 teaspoons cornstarch
  • Dash of pepper

Stir-Fry Sauce:

  • 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
US Customary - Metric

Instructions
 

  • Marinate the chicken thighs in sesame oil, soy sauce, cornstarch, and pepper. Allow the chicken to marinate for 20 - 30 minutes at room temperature.
  • Prepare the stir-fry sauce by combining chicken stock or water, soy sauce, sesame oil, rice vinegar, and sugar.
  • 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.
  • Saute the ginger and garlic until aromatic (about 1 minute).
  • 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. 
  • When the chicken is fully cooked, remove the chicken from the wok.
  • Add baby bok choy and mushrooms to the wok. Stir fry for about 1 minute. Return the chicken to the wok.
  • Stir in the prepared sauce, then stir-fry to combine all ingredients.
  • 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.

Notes

You can substitute the baby bok choy with just about any vegetable you may have on hand. Some ideas: broccoli, zucchini, carrots, baby corn, asparagus, and green bell pepper. 

Nutrition

Serving: 1gCalories: 409kcalCarbohydrates: 22gProtein: 15gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 23gCholesterol: 203mgSodium: 526mgFiber: 3gSugar: 3g
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