This Chinese-style stir-fried chicken with baby bok choy (cheong-gyeong-chae, 청경채) is perfect for a quick weeknight meal! If you make a larger batch, it’s also great for a dinner party. Quick, easy, and versatile! The Korean name of the dish is dak cheonggyeongchae bokkeum (닭청경채볶음). Bokkeum refers to dishes that are stir-fried or sauteed in oil and/or a sauce. Chinese-style stir-fried dishes are popular in Korea as part of Korean-Chinese cuisine. If you learn a few techniques, you can easily create various stir-fried dishes with different meats and vegetables.
First, coat the bite sized chicken with cornstarch and egg white. This keeps the chicken moist and tender, and gives a nice sheen. Then, the chicken is quickly pan-fried before the actual stir-frying happens with the sauce and vegetables.
For chicken breast, I like the sauce to be light yet rich in flavor. I used store-bought good quality chicken broth as a sauce base, but you can simply use water. I flavored the sauce with a little bit of oyster sauce. You can use soy sauce instead if you don’t have oyster sauce.
You can also substitute the bok choy with broccoli, asparagus, kale, or other green leafy vegetables if you like. If you use one of these alternate vegetables which takes longer to cook, blanch them in salted boiling water before stir-frying. Be sure to drain the vegetable well before using in the stir-fry, so it won’t dilute the sauce. I added optional canned water chestnuts in this recipe. Canned bamboo shoots or baby corn will be nice compliment to the dish as well.
The stir-frying process goes very quickly, so prepare all of your ingredients before you begin.