Equipment
Ingredients
Sauce and Marinade
- 30 ml soy sauce
- 30 ml rice vinegar
- 20 ml sesame oil
- 10 g light brown sugar
- 30 g ginger, finely chopped
- 2 garlic, finely chopped
Main
- 340 g chicken thighs, cut into 1.25cm (1/2-inch) strips
- 45 ml vegetable oil
- 225 g bok choy, trimmed and thinly sliced
- 2 leeks, halved lengthwise and thinly sliced
- 1 g red pepper flakes
- 1 g salt
- 300 g white rice, cooked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 979 kcal
- Protein
- 37 g
- Carbohydrates
- 70 g
- Fat
- 62 g
- Fiber
- 4 g
- Sugar
- 12 g
- Sodium
- 1217 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 32 g
- Polyunsaturated Fat
- 14 g
- Cholesterol
- 167 mg
- Potassium
- 1017 mg
- Calcium
- 191 mg
- Iron
- 6.2 mg
- Magnesium
- 96 mg
- Phosphorus
- 403 mg
- Zinc
- 3.3 mg
- Vitamin A
- 292 mcg
- Vitamin C
- 51 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 6.6 mg
- Vitamin K
- 52 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.44 mg
- Riboflavin
- 0.33 mg
- Niacin
- 11.0 mg
- Folate
- 161 mcg
- Water
- 323 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Whisk together the soy sauce, rice vinegar, sesame oil, and brown sugar in a medium bowl until the sugar dissolves.
Combine half of the prepared sauce with half of the ginger and half of the garlic. Add the chicken strips, toss to coat, and marinate for 20 minutes.
Heat a large skillet over high heat for 5 minutes until very hot.
Add 15ml of vegetable oil to the skillet. Stir-fry the marinated chicken for 3 minutes until the internal temperature reaches 74°C (165°F).
Remove the chicken from the skillet and set aside on a plate.
Add the remaining 30ml of oil to the hot skillet. Add the bok choy and cook for 1 minute.
Add the leeks and red pepper flakes. Cook for 1 minute, tossing frequently, until the vegetables are tender.
Pour in the remaining sauce and add a pinch of salt. Move the vegetables to the edge of the pan. Add the remaining ginger and garlic to the center and cook for 30 seconds until fragrant.
Return the chicken to the skillet. Toss all ingredients to combine and serve immediately over cooked rice.
Chef's Notes
- Ensure your wok or skillet is smoking hot before adding ingredients for a proper stir-fry. This high heat is crucial for achieving the 'wok hei' or breath of the wok, imparting a desirable smoky flavor.
- Prepare all your ingredients (mise en place) before you begin cooking, as stir-frying is a fast process and requires constant attention.
- Don't overcrowd the pan. Cook ingredients in batches if necessary to ensure they stir-fry rather than steam, which will result in a better texture.
- For tender chicken, marinating is key. The soy sauce and vinegar also help tenderize the meat, while the sugar aids in caramelization.
- Bok choy cooks very quickly. Add it towards the end of the cooking process to maintain its crisp-tender texture and vibrant green color.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Vegetable texture may soften significantly after thawing.
Reheating: Reheat in a skillet over medium-high heat until steaming.
Troubleshooting
Vegetables are soggy and grey rather than crisp
Cause: The skillet was not hot enough or was overcrowded
Fix: Cannot be fixed
Prevention: Ensure the pan preheats for the full 5 minutes and cook in batches if using a smaller pan
Chicken is dry and tough
Cause: Chicken was overcooked past the recommended internal temperature
Fix: Ensure it is well-coated in the remaining sauce to provide moisture
Prevention: Use a meat thermometer to pull chicken as soon as it reaches 74°C/165°F
Cultural Context
Stir-frying is a fundamental Chinese cooking technique that involves cooking small pieces of food in a very hot wok or skillet with a small amount of oil. This method is prized for its speed, efficiency, and ability to retain the nutrients and vibrant colors of the ingredients. Dishes like this chicken and bok choy stir-fry are common in everyday home cooking and restaurant settings across China, often adapted with regional variations in sauce ingredients and spice levels.
