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, thinly sliced; 2 tbsp oil; 8 oz bok choy, sliced; 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; 0.125 tsp white pepper; 1 tsp Shaoxing wine; 0.5 tsp sugar

A healthy, protein-packed 20-minute stir-fry of tender velveted chicken and crisp bok choy tossed in a savory Chinese brown sauce with fresh ginger. Better than takeout.

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, sliced8 oz

🫚ginger, peeled and sliced1 inch

Meat

🍗boneless skinless chicken breast, thinly sliced6 oz

Pantry

🛢️oil2 tbsp

🫙soy sauce½ tbsp

🌽cornstarch½ tbsp

🦪oyster sauce½ tbsp

💧water2 tbsp

🛢️sesame oil¼ tsp

🍶Shaoxing wine1 tsp

🍬sugar½ tsp

Spices

🧂white pepper0.13 tsp

Instructions

1
Marinate the chicken with the soy sauce and cornstarch for 10 minutes.
10:00 timer
2
Combine the sauce ingredients — oyster sauce, water, sesame oil, white pepper, Shaoxing wine, and sugar — in a small bowl and stir to blend well.
3
Heat ½ tablespoon oil in a wok until hot. Add the chicken and quickly stir-fry until the surface turns opaque, then dish out and set aside.
4
Heat the remaining oil until hot, add the ginger, and stir-fry until aromatic. Return the chicken, add the bok choy, and stir to combine.
5
Add the sauce and continue to stir-fry until the bok choy is just cooked — leaves wilted, stems bright green and still crisp. Dish out and serve with steamed rice.

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CuisineChinese