Stir-Fried Bok Choy with Chicken Breast


500g bok choy

270g boneless & skinless chicken breast (sliced)

1 tbsp chopped garlic

1 tbsp chopped young ginger

2 tbsp cooking oil


1 tbsp Chinese cooking wine

1 tbsp corn flour

¼ tsp salt

1/8 tsp ground white pepper

Seasonings: (mixed well)

1 tbsp vegetarian oyster sauce

½ tsp extra virgin sesame oil

½ tsp corn flour

1 tsp concentrated chicken stock

1 tsp caster sugar

1/8 tsp ground white pepper

1 tsp light soy sauce

¼ cup water

Preparation Instructions:

  1. Cut the stem of each bok choy to separate the leaves. Rinse them a couple of times and drain well.
  2. Marinate the chicken breast with Chinese cooking wine, corn flour, salt and ground white pepper.
  3. Heat up a wok with 2 tbsp of cooking oil. Saute the chopped garlic and young ginger until fragrant.
  4. Add in marinated chicken breast, stir-fry until cooked.
  5. Add in bok choy, stir-fry until the leaves become wilted and the stem become tender crisp.
  6. Add in seasonings. Stir to combine.
  7. Dish out and serve.

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