{"id":33451,"date":"2025-11-27T08:02:59","date_gmt":"2025-11-27T00:02:59","guid":{"rendered":"https:\/\/www.chinasichuanfood.com\/?p=33451"},"modified":"2025-12-18T15:46:19","modified_gmt":"2025-12-18T07:46:19","slug":"bok-choy-and-chicken-stir-fry","status":"publish","type":"post","link":"https:\/\/www.chinasichuanfood.com\/bok-choy-and-chicken-stir-fry\/","title":{"rendered":"Bok Choy and Chicken Stir Fry"},"content":{"rendered":"\n

A quick, easy bok choy and tender chicken stir-fry is healthy and delicious. We will use a traditional velveting method in Chinese cuisine to create tender, juicy chicken slices that complement the crunchiness of the bok choy. <\/p>\n\n\n\n

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We make lots of seasonal salads and soups, and stir-fry with those fresh vegetables in winter. Bok choy is a type that our family loves. The most common way to cook Bok Choy is to stir-fry it with garlic. A hotter version originating in Sichuan is to add some dried chili peppers or chili powder. I introduce both stir-fry methods in this easy bok choy stir-fry<\/a>.<\/p>\n\n\n\n

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But what we will make today goes far beyond the simple bok choy stir fry by adding chicken. Previously, I tried to stir-fry Bok Choy with shrimp<\/a>. That’s a successful one. Adding chicken enhances not only the flavors but also the texture and nutrients. It can be the ideal dish for children. <\/p>\n\n\n\n

There are several types of bok choy, some larger, while the Shanghai bok choy is slightly smaller. You can use both types. <\/p>\n\n\n\n

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Cook’s Tip<\/h2>\n\n\n\n
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  • Drain the bok choy after washing: After washing<\/strong>, remember to drain it. Too much water will kill the pan’s heat, make the garlic bok choy stir-fry watery, and prevent it from catching the flavors.<\/li>\n\n\n\n
  • Adding sesame oil <\/strong>at the very end can give your stir-fry a lovely, shiny look and enhance its flavor. It is always my recommendation for protein stir-frying dishes.<\/li>\n<\/ul>\n\n\n\n

    Step-by-Step Instructions<\/h2>\n\n\n\n

    Velvet the chicken <\/strong><\/p>\n\n\n\n

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    • Thinly slice the chicken. Add salt, white pepper, light soy sauce, oyster sauce, cornstarch, and water. Mix well.<\/li>\n\n\n\n
    • Lastly, coat with vegetable cooking oil.  <\/strong>Set aside for 15 minutes. <\/span><\/li>\n<\/ul>\n\n\n\n
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      • Heat your wok or pan first. <\/strong>Add cooking oil. Spread the sliced chicken onto the oil when it begins to warm but is not hot. Let them sit for 3 seconds, then quickly fry them until pale. Transfer out immediately.<\/strong><\/li>\n<\/ul>\n\n\n\n
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        • Keep the oil and fry the garlic and Thai chili pepper until aromatic, if you prefer a spicy version.<\/li>\n\n\n\n
        • Add bok choy, quickly fry for a while. Then add light soy sauce, a very small pinch of salt and oyster sauce. <\/li>\n\n\n\n
        • Then return cooked chicken. Drizzle some sesame oil at last. Mix well and serve hot.<\/li>\n<\/ul>\n\n\n\n
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          Bok Choy and Chicken Stir Fry<\/h2>\n\t\t
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          A quick and healthy bok choy and chicken stir fry <\/span><\/div>\n\t\t
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