It is probably obvious from the number of recipes on here that I love a good stir fry recipe. There are a few reasons for that. First, they are usually not that time consuming to make. Second, it is easy to add any veggies you like and they are just part of the meal. Third, Asian ingredients and sauces have SO much flavor, and so it is easy to make a super tasty but quick meal.
This ginger chicken has tender cubes of chicken in a savory and lightly sweet ginger garlic sauce. All of the Asian ingredients needed are linked on my Favorite Item Links page. I used my wok (link also on the page) to cook this, but you can easily use a non stick skillet too. I added bok choy as the veggie here, but you could also use broccoli, zucchini, peppers, onion… I served over hot rice (see my post on making great stove top rice here). We topped this with some Fly by Jing chili crisp which is my favorite by far. There is a link to that on my favorites as well. Happy cooking!
Ginger Chicken with Bok Choy
Ingredients
For the sauce:
- 1/4 cup Shaoxing wine
- 1 1/2 cups chicken broth
- 1/2 tsp chicken powder optional
- 1 tsp brown sugar or reg sugar
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 1/4 tsp white pepper
- 2 tsp oyster sauce
- 1 tbsp cornstarch mixed with 1 tbsp water
For the stir fry:
- 4 scallions cut into 2 inch pieces
- 1 3 inch piece fresh ginger peeled and minced
- 4 garlic cloves minced
- 2 tbsp oil for frying
- 3 boneless skinless chicken breasts cut into 1 inch pieces
- 3 shallots quartered
- 4 cups bok choy washed and cut into pieces
- cooked rice
Instructions
- Mix the sauce ingredients together and set aside.
- In a wok or skillet, heat the oil over high heat until very hot and add the chicken. Allow to brown well, then stir and brown the other side. Cook, stirring occasionally until almost cooked through.
- Reduce heat to medium and add the ginger, garlic and shallots. Toss the mixture and cook for a few minutes. Add the sauce and allow to simmer for 5 minutes. Add the cornstarch as well as the bok choy and cook briefly just until the bok choy is bright green. Don't overcook it.
- Serve over rice and top with scallions and chili crisp if you like.