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    Home » Recipes

    Chicken Stir Fry with Baby Bok Choy

    Published 02/26/2017. Updated 11/18/2019

    Jump to Recipe

    This chicken stir fry is made with chicken breast and baby bok choy. The sauce is light yet rich in flavor, which goes well with chicken breast. It’s quick, easy and versatile!

    DSC 1909 e1488161964899 - Chicken Stir Fry with Baby Bok Choy

    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.

    How to make chicken stir fry with bok choy

    First, coat the bite sized chicken breast 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.

    DSC 1940 e1488162077237 - Chicken Stir Fry with Baby Bok Choy

    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.

    More chicken stir fry recipes

    Chicken stir fry with kale and mushrooms
    Stir-fried chicken and summer vegetables

    DSC 1926 e1488162167182 - Chicken Stir Fry with Baby Bok Choy

    Have you tried this chicken stir fry recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTube,Pinterest,Twitter,Facebook, andInstagram.

    DSC 1940 350x350 - Chicken Stir Fry with Baby Bok Choy

    Chicken stir fry with Baby Bok Choy

    3.83 from 35 votes
    Servings: 2
    Print Recipe

    Ingredients

    • 1 chicken breast 10 to 12 ounces
    • salt and pepper
    • 1 tablespoon cornstarch
    • 1 egg white
    • 10 to 12 ounces baby bok choy or regular bok choy cut into small pieces
    • 2 - 3 ounces of water chestnut drained - optional
    • 2 tablespoons canola or vegetable oil for frying divided

    Sauce:

    • 2 plump garlic cloves
    • 1 inch chunk ginger
    • 1 tablespoon rice wine or mirin
    • 1/2 cup chicken broth or water
    • 1/2 tablespoon oyster sauce or soy sauce with 1/4 teaspoon sugar
    • 1 tablespoon cornstarch mixed in 2 tablespoons water starch slurry
    • salt and pepper
    • 1 teaspoon sesame oil

    Instructions

    • Cut the chicken into thin bite size pieces against the grain (about 1/4-inch thick).
      DSC 1790 1 e1488163371751 - Chicken Stir Fry with Baby Bok Choy
    • Season the chicken with salt (about 1/4 teaspoon) and pepper, and then mix well with the cornstarch and egg white until the chicken is well coated. Let it sit while you prepare the other ingredients.
      DSC 1805 e1488163479177 - Chicken Stir Fry with Baby Bok Choy
    • Separate the leaves by cutting off the stem of each bok choy. Rinse them a couple of times, and drain well.
      DSC 1821 1 e1488163546331 - Chicken Stir Fry with Baby Bok Choy
    • Thinly slice the garlic, and julienne the ginger.
      DSC 1811 e1488163628353 - Chicken Stir Fry with Baby Bok Choy
    • Heat a large non-stick skillet or wok over high heat. Add a tablespoon of oil. Add the chicken pieces in one layer and cook until they are no longer pink, about a minute each side. The chicken does not need to be cooked through at this point. Transfer the chicken to a plate. DSC 1821 e1488163687819 - Chicken Stir Fry with Baby Bok Choy
    • Reheat the skillet over high heat. Add a tablespoon of the oil. Stir in the garlic and ginger, and cook just enough to infuse the oil with flavor. Add the rice wine, and cook for a minute. Pour in the chicken broth (or water), add the oyster sauce (or soy sauce and sugar), and boil for a couple of minutes.
      DSC 1818 e1488163707376 - Chicken Stir Fry with Baby Bok Choy
    • Return the chicken to the skillet, and add the bok choy and optional water chestnut. Stir-fry everything together, for one or two minutes, until the bok choy is wilted. Taste the sauce, and sprinkle with salt and pepper to taste. Drizzle the starch slurry over and quickly stir everything together until the sauce is well incorporated. Add the sesame oil, and give it a quick stir.
      DSC 1823 e1488163751587 - Chicken Stir Fry with Baby Bok Choy
    • Serve hot with or over steamed rice.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Previous Post: « Gulguk (Oyster Soup)
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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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