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Prep Time: Cook Time: Total Time:
Sesame Chicken and Bok Choy Stir-Fry
12 ozs. uncooked boneless skinless chicken breast, cut
crosswise into 1/2 inch to 3/4 inch strips
2 tbsps. cornstarch
2 tsps. canola oil, divided
1 tsp. dark sesame oil, divided
1 small onion, cut into thin strips
1 tbsp. ginger root, fresh, grated
1 tbsp. minced garlic
5 cups bok choy, sliced crosswise, 1/4 inch to 1/2 inch thick
2 tbsps. water
2 tbsps. soy sauce
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 and 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 and toss to coat. Add a few tablespoons more water if you prefer a thinner sauce.
Yields 4 servings.
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Sesame Chicken and Bok Choy Stir-Fry
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Category: Recipes
Prep Time: Cook Time: Total Time:
Sesame Chicken and Bok Choy Stir-Fry
12 ozs. uncooked boneless skinless chicken breast, cut
crosswise into 1/2 inch to 3/4 inch strips
2 tbsps. cornstarch
2 tsps. canola oil, divided
1 tsp. dark sesame oil, divided
1 small onion, cut into thin strips
1 tbsp. ginger root, fresh, grated
1 tbsp. minced garlic
5 cups bok choy, sliced crosswise, 1/4 inch to 1/2 inch thick
2 tbsps. water
2 tbsps. soy sauce
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 and 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 and toss to coat. Add a few tablespoons more water if you prefer a thinner sauce.
Yields 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
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