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    Ginger-Sesame Chicken with Crisp Bok Choy

    clock-icon55 minutes
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    Pixicook editorial team

    A savory and aromatic chicken stir-fry complemented with bok choy and a flavorful ginger-sesame sauce.

    Ingredients for Ginger-Sesame Chicken with Crisp Bok Choy

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Chicken Stock

    cups

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    Dry Sherry

    tablespoons

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    Soy Sauce

    tablespoons

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    Oyster sauce

    tablespoons

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    Grated Fresh Ginger

    teaspoons

    Substitute chevron-down

    Toasted Sesame Oil

    teaspoons

    Substitute chevron-down

    Cornstarch

    teaspoons

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Red Pepper Flakes

    teaspoons

    Substitute chevron-down

    Grated Fresh Ginger

    teaspoons

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    Garlic Clove, minced

    cloves

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Water

    cups

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    Soy Sauce

    cups

    Substitute chevron-down

    Dry Sherry

    cups

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    Boneless, Skinless Chicken Breasts, trimmed and sliced thin

    0 lb

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    Toasted Sesame Oil

    tablespoons

    Substitute chevron-down

    Cornstarch

    tablespoons

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    All Purpose Flour

    tablespoons

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    Bok Choy, stalks cut on bias into ¼-inch slices and greens cut into ½-inch strips

    0 lb

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    Bell Pepper, stemmed, seeded, and cut into ¼-inch strips

    each

    Substitute chevron-down

    How to Make 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.


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