Kitchen notes · a little help before you start
Bok Choy Chicken
Crisp bok choy and tender chicken make a satisfying pair when you want a dinner that feels fresh. There is a savory gloss over everything and ginger in the background. Take it to the table straight from the wok while the greens still have some life in them.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Original yield
- Serves 2
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Vegetables
A few quick notes
1. Mix the sauce before frying
Blend the sauce in its small bowl before heating the wok, so it is ready when the chicken and vegetables need it.
2. Take the chicken out briefly
Stir-fry until its surface turns opaque, then set it aside while the ginger gets its turn in the hot wok.
3. Watch the bok choy closely
Look for wilted leaves and bright green stems with a little crispness left. Stop short of overcooking them.
Get to know the ingredients
Thin chicken pieces
Slice the boneless, skinless breast into thin pieces before marinating, ready for the quick first stir-fry in the wok.
Sliced ginger
Peel the ginger and slice it into pieces. It cooks in the remaining hot oil until aromatic before the chicken returns.
Bok choy pieces
Have the bok choy cut into pieces before you start cooking; it joins the chicken after the ginger becomes aromatic.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Bok Choy Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Straight to the table
Dish out as soon as the bok choy is cooked, and serve immediately with the steamed white rice specified in the directions.
A little more help as you go
Marinate before the wok heats
Give the prepared chicken the ten-minute marinating period before its first quick cook, with the sauce mixed separately.
Oil goes in two stages
Use the first portion for the chicken, then heat the remaining oil for the ginger after setting the chicken aside.
A few questions you might have
Do I leave the chicken in while frying the ginger?
Set the chicken aside after its surface turns opaque. It returns to the wok after the ginger is fragrant.
When does the sauce enter the wok?
Add it after the chicken and bok choy have been combined, then continue stir-frying until the bok choy is cooked.
Should the bok choy stems be completely soft?
The directions describe stems that remain slightly crisp, with wilted leaves. Use those signs to judge the vegetable's finish.
Is another rice wine listed as an option?
The ingredient list allows Chinese rice wine alongside Shaoxing wine. Follow the marinade and sauce stages as written for the dish.
Does the chicken have to be fully browned in its first cook?
The stated first-stage sign is an opaque or white surface. It returns to the wok for the remaining stir-frying afterward.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
