Saucy bites of chiken are tossed with crisply tender bok choy and a diced jalapeno in a flavorful soy sauce glaze. When I saw this recipe in the latest issue of Everyday Food, I immediately added Bok Choy to my grocery list.
This was a hit with every member of the family. It’s amazing how a great sauce will make even my pickier eaters devour every bite on their plates.
There was almost no heat from the jalapeno in this recipe, it simply added another layer of flavor to this dish. I am planning to use two peppers next time (and there will definitely be a next time) that I make this. I think that a bit of real heat would be a great addition to this dish.
Chicken and Bok Choy Stir Fry
- 1 lb boneless skinless chicken thighs or breasts diced into ½" pieces
- 1 tablespoon cornstarch
- 6 cups thinly sliced bok choy about 1 head
- 1-2 jalapenos seeded and minced, about 2-4 tablespoons
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger finely minced or sliced into very thin matchsticks
- 2 large garlic cloves minced
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- In a small bowl, combine the soy sauce, vinegar and brown sugar. Set aside. In a medium bowl, combine the chicken with the garlic, ginger, and cornstarch. Stir or toss to coat.
- In a large skillet over medium-high heat, warm the oil and add the chicken mixture. Toss to coat and spread the pieces across the bottom of the skillet. Sear the pieces and turn as needed. Cook, stirring occasionally until lightly browned and barely cooked through, about 6-7 minutes.
- Add the bok choy and jalapeno and continue cooking, tossing with tongs or stirring constantly for about a minute, just until the bok choy is wilted. Add the soy sauce mixture and toss well to coat. Cook for about 2 minutes, just until the sauce thickens. Serve over rice if desired.