Bok Choy and Chicken Stir Fry
A quick and healthy bok choy and chicken stir fry
Servings 2
Calories 220kcal
Ingredients
Chicken Marinating Sauce
- 1 chicken breast sliced
- ¼ tsp. salt optional you can skip this for a less salted dish
- ¼ tsp. white pepper
- 1 tbsp. light soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. cornstarch
- 1 tbsp. water
- 1 tbsp. vegetable oil
Main Ingredients and for Stir Fry
- 250 g bok choy
- 2 tbsp. vegetable cooking oil
- 7 cloves garlic
- 2 Thai Chili Pepper cut into small circles
- 1 tbsp. light soy sauce
- ⅛ tsp. salt
- ½ tbsp. oyster sauce
- 1 tbsp. sesame oil
Instructions
How to velvet the chicken for stir-frying
- Thinly slice the chicken. Add salt, pepper, light soy sauce, oyster sauce, cornstarch, and water. Mix well until each piece is well coated.
- After mixing, add round 1 tbsp. cooking oil in and mix well again. Set aside.
Prepare the Bok Choy
- Wash the Bok Choy carefully to remove any sandy and then completely drain. Cut into sections.
Stir fry
- Heat your wok or pan first. Add the cooking oil, spread the chicken sliced onto the oil when it begins to warm but is not hot. Let them stay for 3-5 seconds and then quickly fry them until become pale. Transfer out immediately.
- Keep oil in the wok and fry garlic and Thai chili pepper (if using) until aromatic. Add bok choy, quickly fry for a while. Add light soy sauce, salt and oyster sauce.
- Return chicken, add sesame oil and mix well. Transfer out and serve hot.
Video
Nutrition
Calories: 220kcal | Carbohydrates: 10g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 480mg | Potassium: 518mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3746IU | Vitamin C: 40mg | Calcium: 106mg | Iron: 1mg