This is our “go-to” recipe for bok choy. It allows the bok choy to shine while also complimenting it with strong, fresh ginger flavor. We usually riff around with supplementary ingredients based on what we have available. Sometimes we omit the bell pepper. Sometimes we add onion and/or mushrooms. The spring onions we have been getting in our boxes would pair well with this. It is also versatile with the protein. We have substituted pork and beef for the chicken (though chicken is my favorite for this). Also tofu or no meat at all would work well. It’s one of those meals that usually leaves me saying “I could eat this forever.” It’s comforting, bold of flavor, and aromatic. Basically, it’s really, really, really yummy.

Gingery Stir-Fried Chicken and Bok Choy
Source: Cook’s Illustrated (May/June 2004 Issue)

INGREDIENTS
Chicken for Stir-Fry

¼ cup
soy sauce

¼ cup
dry sherry

1 cup water

1 pound
boneless, skinless chicken breasts,
trimmed of excess fat , and prepared according to illustrations below

2 tablespoons toasted sesame oil

1 tablespoon cornstarch

1 tablespoon
unbleached all-purpose flour
​
Stir-Fry

¼ cup
low-sodium chicken broth

2 tablespoons
dry sherry

1 tablespoon
soy sauce

1 tablespoon
oyster sauce

½ teaspoon toasted sesame oil

1 teaspoon cornstarch

1 teaspoon granulated sugar

¼ teaspoon red pepper flakes

4 teaspoons minced fresh ginger (from 1 1/2-inch piece)

1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)

peanut oil or vegetable oil

1 small head bok choy (about 1 pound), stalks and greens separated, stalks cut on bias into 1/4-inch slices and greens cut into 1/2-inch strips

1 small red bell pepper, cut into 1/4-inch strips
*
BEFORE YOU BEGIN
To make the chicken easier to slice, freeze it for 20 minutes, until it is firm but not frozen. Prepare the stir-fry ingredients while the chicken marinates.
1
INSTRUCTIONS
Combine soy sauce, sherry, and water in medium bowl; add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour.
2
Mix sesame oil, cornstarch, and flour in medium bowl until smooth. Drain chicken in strainer; press out excess liquid. Toss chicken in cornstarch/flour mixture until evenly coated.
3
Whisk broth, sherry, soy, oyster-flavored sauce, sesame oil, cornstarch, sugar, pepper flakes, and 2 teaspoons ginger in small bowl; set aside. Combine remaining 2 teaspoons ginger, garlic, and 1 teaspoon peanut oil in small bowl; set aside.
4
Heat 2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking; add half of chicken to skillet in flat, even layer. Cook, without stirring, but gently separating pieces, until golden brown on first side, about 1 minute; turn chicken pieces and cook until lightly browned on second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with additional 2 teaspoons peanut oil and remaining chicken.
5
Add 1 tablespoon peanut oil to now-empty skillet; heat until just smoking. Add bok choy stalks and red bell pepper; stir-fry until beginning to brown, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic/ginger mixture to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into stalks and continue to cook until stalks are tender-crisp, about 30 seconds longer. Stir in bok choy greens and cook until beginning to wilt, about 30 seconds; return chicken to skillet. Whisk sauce to recombine, then add to skillet; reduce heat to medium and cook, stirring constantly, until sauce is thickened and chicken is cooked through, about 30 seconds. Transfer to serving platter and serve immediately.