20 minutes
A delicious stir-fry dish featuring marinated chicken, bok choy, and leeks with a sesame ginger sauce.
tablespoons
tablespoons
tablespoons
Light brown sugar
teaspoons
Boneless Chicken Thighs, cut into 1/2-inch strips
0 lb
Gingerroot, finely chopped
tablespoons
Garlic, finely chopped
cloves
Vegetable Oil, divided
tablespoons
Bok Choy, trimmed and thinly sliced
0 lb
Leek, halved lengthwise and thinly sliced
0 lb
pinches
to taste
1. Marinade Prep
In a bowl, combine soy sauce, vinegar, sesame oil, and brown sugar. Place chicken in a separate bowl. Mix in half of the soy sauce mixture, along with half the ginger and garlic. Marinate for 20 minutes.
2. Chicken Stir-Fry
Heat a skillet over high heat until very hot, about 5 minutes. Add 1 tbsp oil and the marinated chicken. Stir-fry until cooked, about 3 minutes. Remove chicken and set aside.
3. Vegetable Stir-Fry
Add 2 tbsp oil to the skillet. Add bok choy and stir-fry for 1 minute. Mix in leeks and chile flakes. Cook until vegetables are tender, about 1 minute. Pour in the remaining soy sauce mixture. Season with a pinch of salt.
4. Aromatic Finish
Push vegetables to the edge of the skillet. Add remaining ginger and garlic to the center. Cook until fragrant, about 30 seconds. Return chicken to the skillet. Stir to combine with ginger, garlic, and vegetables.
5. To Serve
Serve the stir-fry hot over cooked rice.
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