Ingredients

• 150g (approx. 5oz) boneless, skinless chicken breast
• 2 small heads bok choy
• 1 tablespoon low-sodium soy sauce (divided)
• 1 teaspoon cornstarch (divided)
• 1 teaspoon Shaoxing wine or dry sherry (optional)
• 1/2 teaspoon sesame oil (optional, for marinade)
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1/2 teaspoon sugar
• 1/4 cup chicken broth or water
• 1 teaspoon vegetable oil (e.g., canola, peanut)
• Pinch of white pepper

Steps

1. Slice the chicken breast thinly against the grain into bite-sized pieces. In a small bowl, combine the sliced chicken with 1 teaspoon soy sauce, 1/2 teaspoon cornstarch, Shaoxing wine (if using), sesame oil (if using), and a pinch of white pepper. Mix well and let marinate for at least 10 minutes.
2. Wash the bok choy thoroughly. Separate the leaves and chop the white stems into 1-inch pieces, and the green leaves into 2-inch pieces. Keep them separate as stems take longer to cook.
3. Prepare the stir-fry sauce: In another small bowl, whisk together the remaining 2 teaspoons soy sauce, 1/2 teaspoon cornstarch, sugar, and chicken broth (or water). Set aside.
4. Heat a wok or large non-stick skillet over medium-high heat until very hot. Add the vegetable oil, swirling to coat the pan.
5. Add the marinated chicken to the hot pan in a single layer. Stir-fry for 2-3 minutes until the chicken is mostly cooked through and lightly browned. Remove the chicken from the pan and set aside.
6. Add the minced ginger and garlic to the same pan. Stir-fry for about 15-30 seconds until fragrant, being careful not to burn the garlic.
7. Add the white stem pieces of the bok choy to the pan. Stir-fry for 1-2 minutes until they start to soften slightly.
8. Add the green leaf pieces of the bok choy to the pan. Stir-fry for another 1-2 minutes until the leaves are wilted but still vibrant and tender-crisp.
9. Return the cooked chicken to the pan with the bok choy.
10. Give the prepared stir-fry sauce a quick re-whisk, then pour it over the chicken and vegetables in the pan.
11. Stir quickly and continuously for 30-60 seconds until the sauce thickens and coats all the ingredients. The sauce should be glossy.
12. Remove from heat immediately and serve hot, ideally with a side of brown rice or quinoa for a complete meal (not included in calorie count).