Name: Gingery Stir-Fried Chicken and Bok Choy
Total time: 1 h 20 min
Cuisine: ChineseAsia
Ingredients: 1/4 cup soy sauce; 1/4 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; 1/4 cup low-sodium chicken broth; 2 tablespoons dry sherry; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1/2 teaspoon toasted sesame oil; 1 teaspoon cornstarch; 1 teaspoon granulated sugar; 1/4 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

Gingery Stir-Fried Chicken and Bok Choy

By America's Test Kitchen

Published on August 22, 2007

Time

1 hour, plus 20 minutes marinating

Yield

Serves 4 as a main dish with rice

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 below2 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 ½-inch piece)1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)peanut oil or vegetable oil1 small head bok choy (about 1 pound), stalks and greens separated, stalks cut on bias into ¼-inch slices and greens cut into ½-inch strips1 small red bell pepper, cut into ¼-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.

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.

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.

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.

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.

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.