Ginger-Sesame Chicken with Crisp Bok Choy

1. Make the sauce

Whisk together the chicken broth, dry sherry, soy sauce, oyster sauce, grated fresh ginger, toasted sesame oil, cornstarch, sugar, and red pepper flakes in a bowl. Set this aside so the flavors can meld together.

2. Prepare aromatic infusion

In a small bowl, combine the grated fresh ginger and minced garlic with 2 teaspoons of vegetable oil. This mixture will infuse your stir-fry with aromatic depth.

3. Marinate the chicken

In a separate bowl, mix the water, soy sauce, and dry sherry. Add the thinly sliced chicken breasts and let them marinate for a while to absorb the flavors.

4. Coat the chicken

After marinating, drain the chicken and discard the marinade. Toss the chicken with toasted sesame oil, cornstarch, and all-purpose flour until each piece is evenly coated and slightly tacky.

5. Cook the chicken

Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the coated chicken and cook, stirring frequently, until the chicken is no longer pink and cooked through. Remove the chicken from the wok and set it aside.

6. Stir-fry the vegetables

In the same wok, add the bok choy stalks and red bell pepper, stir-frying until they are crisp-tender. Add the bok choy greens and cook until they are wilted, which should only take a minute or two.

7. Combine and serve

Return the cooked chicken to the wok and pour in the prepared sauce. Stir continuously as the sauce thickens and coats the chicken and vegetables evenly. Serve immediately, ideally with a side of rice or noodles to complement the dish.