Sesame Chicken and Bok Choy Stir-Fry
- Total Time
This quick stir-fry is perfect for a weeknight dinner. Coating the chicken in cornstarch keeps it tender and juicy.
uncooked boneless skinless chicken breast(s)¾ pound(s), cut crosswise into 1/2-inch to 3/4-inch strips
canola oil2 tsp, divided
dark sesame oil1 tsp, divided
uncooked onion(s)1 small, cut into thin strips
ginger root1 Tbsp, fresh, grated
minced garlic1 Tbsp
uncooked bok choy5 cup(s), sliced crosswise 1/4-inch to 1/2-inch thick
low sodium soy sauce2 Tbsp
- Toss chicken with cornstarch in a medium bowl until coated.
- Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon canola oil and 1/2 teaspoon sesame oil. Add chicken and stir-fry until browned and cooked through, about 4 minutes; remove to a plate.
- Heat remaining teaspoon canola oil in same skillet. Add onion and cook over medium-high heat, stirring frequently, until golden and almost tender, about 4 minutes.
- Stir in ginger and garlic; cook a few seconds until fragrant.
- Add bok choy and water; stir-fry over medium-high heat until bok choy is crisp-tender, about 4 minutes.
- Add chicken back to skillet; pour in soy sauce and cook, stirring, until chicken is hot, about 1 to 2 minutes. Sprinkle with remaining 1/2 teaspoon of sesame oil; toss to coat. Add a few tablespoons more water if you prefer a thinner sauce. Yields about 1 cup per serving.