Ingredients
6 oz (170g) boneless and skinless chicken breast, cut into thin pieces
2 tablespoons oil
8 oz (230g) bok choy, sliced into pieces
1 inch (2.5cm) ginger, peeled and sliced into pieces
Marinade:
1/2 tablespoon soy sauce
1/2 tablespoon corn starch
Sauce:
1/2 tablespoon oyster sauce
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper
1 teaspoon wine
1/2 teaspoon sugar
Instructions
Marinate the chicken with the ingredients in marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.
Cut the bok choy into pieces.
Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken, so the texture is tender and velvety smooth.
Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well.
Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.
Dish out and serve immediately with steamed white rice.
Description
This healthy and delicious dish goes together quickly. Once the ingredients are prepared, it is minutes to having this meal ready.
Servings
2
Notes
I doubled his and the two of us finished it. I doubled the doubled sauce and might double it again. This is so quick and easy. I cheated and used Minute Rice which prepared itself while I did the stir fry.
Source
RasaMalaysia
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