Stir-Fried Chicken & Bok Choy

I receive SO much baby bok choy in my CSA share… especially because the friend I split my box with gives ALL of it to me! I actually really like bok choy. 🙂 I usually sauté it with other greens, or incorporate it in my husband’s favorite Thai dish. This time I wanted something new…

This simple stir-fry recipe was adapted from the New York Times, contributed by Melissa Clark. I rarely make stir-fry, so it was “something new!” I doubled the recipe, reduced the oil, and used 8 baby bok choy. We ate it served over brown Basmati rice. Quick and great.

Yield: Serves 4

• 4 tablespoons soy sauce
• 4 tablespoons rice wine vinegar
• 3 tablespoons sesame oil
• 4 teaspoons light brown sugar
• 1 1/2 pounds boneless chicken thighs, about 5, cut into 1/2-inch strips
• 4 tablespoons finely chopped ginger root
• 4 cloves garlic, finely chopped
• 5 tablespoons peanut or vegetable oil
• 8 baby bok choy, trimmed and thinly sliced (can substitute other green vegetables such as asparagus, broccoli, cabbage, green beans, or spinach)
• 1 large yellow onion or 2 leeks (1/2 pound), halved lengthwise and thinly sliced
• pinch chile flakes
• coarse salt, as needed
• cooked brown Basmati rice, for serving

1. In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
2. Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. (Open the windows and put on the exhaust fan!)
3. Add 2 tablespoons of peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
4. Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute.
5. Stir in the onions and chili flakes; cook, tossing frequently until bok choy and onions are tender, about 1 minute.
6. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan.
7. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds.
8. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

One Year Ago:

• Quick Crusty Mustard Chicken

Two Years Ago:

• Mario Batali’s Chocolate Chicken Mole

Three Years Ago:

• Pad See Ew

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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