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Chicken Stir-fry With Bok Choy and Garlic Sauce

User Rating 4 Star Rating (3 Reviews)


Chicken Stir-fry With Bok Choy and Garlic Sauce
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Sweet bok choy and a tangy sauce using rice vinegar lend flavor to this stir-fried chicken recipe.
More Chinese Chicken Recipes

Yield: Serves 3 to 4


  • 3 medium chicken breasts, boneless and skinless
  • 3 large bok choy stalks with leaves
  • .
  • Marinade:
  • 1 TB Chinese rice wine or dry sherry
  • 1 green onion, diced
  • 2 tsp cornstarch
  • .
  • Sauce:
  • 1/4 cup low-sodium chicken broth
  • 2 TB water
  • 1 tsp white rice vinegar
  • 1/2 tsp black rice vinegar
  • 1 clove garlic, finely chopped
  • 1/4 tsp salt
  • .
  • Other:
  • 1 teaspoon cornstarch
  • 4 teaspoons water
  • 4 to 5 TB peanut or vegetable oil for stir-frying, as needed


Directions for Chicken in Garlic Sauce:
1. Cut the chicken into thin strips about 2-inches long. Add the rice wine or sherry, green onion and the cornstarch. Marinate the chicken in the refrigerator for 30 minutes.

2. While the chicken is marinating, prepare the bok choy and the sauce. Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.

3. Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.

4. Heat the wok and add 2 tablespoons oil. When the oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.

5. Clean out the wok and add 2 to 3 tablespoons oil. When oil is ready, add the bok choy stalks. Stir-fry briefly and add the leaves.

6. Push the bok choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Give the cornstarch and water mixture and quick re-stir and then add it to the sauce, stirring rapidly to thicken.

Add the chicken. Mix through and serve hot. Serves 4.

Nutritional Breakdown per serving (based on 3 servings and 4 TB oil for stir-frying): 451 calories (kcal), 21 g Total Fat (18 g Monounsaturated Fat), 57 g Protein, 5 g Carbohydrate, 137 mg Cholesterol, 818 mg Potassium, 424 mg Sodium, 1g Fiber

Reader Rating: 5 out of 5 stars
Reader Review: The sauce was so easy to make and very tasty--I used tofu and added other vegetables (brocoli and mushrooms). From Donna

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User Reviews

Reviews for this section have been closed.

 5 out of 5
BEST Stir-fry EVER, Member sugsfood

This was the Best stir-fry I've ever made. Husband LOVED it! Served with rice. I didn't have ""rice wine"", so I substituted Gin, I also didn't have ""black rice vinegar"" so I added in a little more white rice vinegar and a splash of soy sauce. I also used the whole bok choy, 2 more green onion and 1/2 a carrot, thinly sliced. Next time I will invest in the correct ingredients, because if this was great I can't wait to taste the original flavors. I may also add more bok choy and maybe some chinese cabbage (I love veggies!) or maybe saute some spinach or green beans to put on the side.

11 out of 12 people found this helpful.

See all 3 reviews

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