Ginger Chicken with Bok Choy
Savor the vibrant flavors of Ginger Chicken with Bok Choy, a quick and healthy stir-fry that’s perfect for busy weeknights. Tender, marinated chicken thighs are infused with the warmth of fresh ginger and garlic, then stir-fried to perfection alongside crisp-tender bok choy for a delightful mix of textures. A savory sauce featuring soy sauce, oyster sauce, and a hint of sesame oil ties everything together, creating a dish that's both aromatic and satisfying. This 35-minute recipe is ideal for those looking for a nutritious, Asian-inspired meal; serve it over steamed rice or noodles for a complete, flavor-packed dinner. Perfectly balanced and irresistibly delicious, it’s destined to become a family favorite!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon ginger
- 3 units garlic cloves
- 2 tablespoons vegetable oil
- 300 grams bok choy
- 1 cup chicken broth
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 units green onions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Slice the chicken thighs into bite-sized pieces and place them in a bowl.
In the bowl with the chicken, combine 2 tablespoons of soy sauce and 2 teaspoons of cornstarch. Mix well and let marinate for 10 minutes.
Peel and finely mince the ginger and garlic. Set them aside.
Wash and chop the bok choy into large bite-sized pieces, separating the stems from the leafy greens. Slice the green onions diagonally and set aside for garnish.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Once the oil is hot, add the marinated chicken. Stir-fry for 3-4 minutes, or until the chicken is lightly browned and cooked through. Remove the chicken from the pan and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the same pan. Toss in the minced ginger and garlic, and stir-fry for 30 seconds, or until fragrant.
Add the bok choy stems to the pan and stir-fry for 2 minutes, followed by the bok choy greens. Cook for another 2 minutes until slightly wilted but still crisp.
Return the chicken to the pan and pour in the chicken broth, oyster sauce, and remaining 1 tablespoon of soy sauce. Stir to combine and simmer for 2-3 minutes.
Finish with a drizzle of sesame oil, and season with salt and black pepper to taste.
Garnish with sliced green onions and serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1417 mg | 62% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
