Title: Stir-Fried Chicken with Bok Choy Recipe | Martha Stewart
Headings: Stir-Fried Chicken with Bok Choy
Stir-Fried Chicken with Bok Choy
Ingredients
Directions
Cook's Notes

Content: 21
1 star values: 6
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In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make sure the wok and oil are nice and hot before you add the chicken. Everyday Food, April 2012
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Stir-Fried Chicken with Bok Choy
Credit: Romulo Yanes
Recipe Summary
prep: 20 mins
total: 20 mins
Servings: 4
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Ingredients
Ingredient Checklist
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
Instructions Checklist
Step 1
In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated.