Bok Choy Chicken Stir-Fry

Name: Bok Choy Chicken Stir-Fry
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 6 oz boneless skinless chicken breast, cut into thin pieces; 2 tbsp oil; 8 oz bok choy, sliced into pieces; 1 inch ginger, peeled and sliced; 0.5 tbsp soy sauce; 0.5 tbsp cornstarch; 0.5 tbsp oyster sauce; 2 tbsp water; 0.25 tsp sesame oil; 3 dash white pepper; 1 tsp Shaoxing wine (or Chinese rice wine); 0.5 tsp sugar

An easy bok choy stir-fry with tender chicken and fresh ginger tossed in a savory Chinese brown sauce — a healthy, protein-packed 20-minute meal.

20 min 2 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

267

Calories

21g

Protein

Carbs

17g

Fat

Scale recipe

2 servings

Original recipe

Ingredients12 items

Produce

🥬bok choy, sliced into pieces8 oz

🫚ginger, peeled and sliced1 inch

Meat

🍗boneless skinless chicken breast, cut into thin pieces6 oz

Pantry

🛢️oil2 tbsp

🍶soy sauce½ tbsp

🌽cornstarch½ tbsp

🦪oyster sauce½ tbsp

🛢️sesame oil¼ tsp

🍶Shaoxing wine (or Chinese rice wine)1 tsp

🍬sugar½ tsp

Spices

🌶️white pepper3 dash

Other

💧water2 tbsp

Instructions

1
Cut the chicken breast into thin pieces.
2
Marinate the chicken with the soy sauce and cornstarch, then let it sit for 10 minutes so the flavors sink in.
10:00 timer
3
While the chicken marinates, combine the oyster sauce, water, sesame oil, white pepper, Shaoxing wine, and sugar in a small bowl and stir to blend well.
4
Heat 1/2 tablespoon of the oil in a wok until shimmering hot — a hot pan keeps the cornstarch from sticking and seals in the juices.
5
Add the chicken and quickly stir-fry just until the surface turns opaque or white, then dish out and set aside. This keeps the texture tender and velvety.
6
Heat the remaining oil in the wok until hot, then add the ginger and stir-fry until aromatic.
7
Return the chicken to the wok, add the bok choy, and stir to combine well.
8
Pour in the sauce and continue to stir-fry until the bok choy leaves are wilted and the stems are bright green but still slightly crisp — do not overcook.
9
Dish out and serve immediately with steamed white rice.

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CuisineChinese