Martha Stewart Stir-Fried Chicken with Bok Choy

Martha Stewart stir-fried chicken with bok choy is a quick weeknight dinner built on a screaming hot wok, soy sauce, fresh ginger, and red chile. It cooks in under 30 minutes and lands on the table as a saucy, garlic-laced meal the whole family loves.

Steamed rice and a glossy soy-ginger sauce turn chicken and bok choy into a fast family dinner for any weeknight. A light cornstarch coating on each strip is the move, since it gives the chicken a crisp edge that holds the sauce.

Martha Stewart Stir-Fried Chicken with Bok Choy

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Course: DinnerCuisine: American, AsianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

430

kcal

Glossy, soy-glazed chicken strips with a light cornstarch crust, tossed with tender bok choy, sliced garlic, ginger, and red chile in a sauce that clings to every bite.

Ingredients

• 1/4 cup low-sodium soy sauce
  

• 1 tablespoon rice vinegar
  

• 2 teaspoons light-brown sugar
  

• 2 boneless, skinless chicken breasts (about 1 pound total)
  

• 4 teaspoons cornstarch
  

• 2 tablespoons vegetable oil
  

• 2 garlic cloves, thinly sliced
  

• 2 teaspoons minced peeled fresh ginger
  

• 4 cups sliced bok choy (from 1 head)
  

• 1 small red chile or jalapeno, seeded and sliced
  

• Cooked rice, for serving
  

Directions

• Mix the sauce: In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water.
• Prep the chicken: Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated.
• Sear the chicken: In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes.
• Add the vegetables: Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute.
• Finish and serve: Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.

Tools for this recipe

• Lodge 12-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of chicken works best for stir-fry?

Boneless, skinless chicken breasts work here because they cook fast and slice into even strips. Boneless thighs are a good swap if you want more flavor, since they have slightly more fat. Cut them to the same thickness, about 1/4 inch, so they sear evenly in the hot wok.

Can I use a regular skillet instead of a wok?

A 12-inch stainless steel or cast iron skillet works fine. Get the pan very hot before adding the oil, and cook the chicken in a single layer so it sears instead of steaming. If your skillet is smaller, cook the chicken in two batches to avoid crowding.

How do I store leftover stir-fried chicken with bok choy?

Keep it in an airtight container in the fridge for up to 3 days, but store the rice separately so it does not soak up all the sauce overnight. Reheat in a hot skillet rather than the microwave, since the skillet crisps the chicken back up instead of making it rubbery.

What can I use instead of bok choy?

Broccoli florets, baby spinach, or napa cabbage all work as swaps. Broccoli needs about 3 extra minutes of cooking time, so add it before the chicken is done. Napa cabbage wilts in about the same time as bok choy, making it the closest substitute.

Why is my stir-fry watery instead of saucy?

The most common reason is crowding the pan, which drops the temperature and causes the chicken to steam rather than sear. Cook in a single layer in a very hot wok, and let the chicken sit for a full minute before stirring so it gets a proper crust. The cornstarch coating also helps thicken the sauce, so make sure every strip is well coated before it hits the oil.