Crispy Ginger Chicken with Bok Choy Stir-Fry

1. Prepare the Sauce

In a small bowl, whisk together the chicken broth, dry sherry, soy sauce, oyster sauce, grated fresh ginger, toasted sesame oil, cornstarch, sugar, and red pepper flakes until well combined. Set aside.

2. Marinate the Chicken

In another small bowl, combine the grated fresh ginger, minced garlic, and 1 teaspoon of vegetable oil. Set this ginger mixture aside. In a medium bowl, mix the water, soy sauce, and dry sherry, then add the sliced chicken breasts. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes, up to 1 hour. After marinating, pour off any excess liquid from the chicken.

3. Coat the Chicken

In a medium bowl, mix together the toasted sesame oil, cornstarch, and all-purpose flour. Add the marinated chicken to this mixture and toss until the chicken is evenly coated.

4. Stir-Fry the Chicken

Heat 2 teaspoons of vegetable oil in a 12-inch nonstick skillet over high heat until just smoking. Add half of the coated chicken in a single layer and cook for about 1 minute on each side until it turns golden brown and crispy. Remove the chicken from the skillet and set aside. Repeat with the remaining chicken.

5. Cook the Vegetables

In the same skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the bok choy stalks and red bell pepper strips, and cook for about 1 minute, stirring frequently. Push the vegetables to the edges of the skillet and add the reserved ginger mixture to the center. Cook until the ginger and garlic are fragrant, about 15 to 20 seconds, then stir them into the vegetables. Continue cooking until the bok choy stalks are crisp-tender, about 30 seconds more. Add the bok choy greens and cook until they just begin to wilt, about 30 seconds.

6. Combine and Finish

Return the cooked chicken to the skillet, then pour in the prepared sauce. Cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables, about 30 seconds.

7. Serve

Transfer the stir-fry to a serving platter and enjoy your crispy ginger chicken with bok choy and red bell pepper.