Bok Choy Chicken Stir-fry in Garlic Sauce
The inspiration for the sauce in this recipe comes from Calgary’s Silver Inn Chinese Restaurant, rumored to be the place where authentic Alberta Ginger Beef was created. I’ve adapted the sauce from their recipe for Sliced Chicken with Broccoli in Garlic Sauce.
Serves 3 – 4
3 medium chicken breasts, boneless and skinless
3 large bok choy stalks with leaves
Chicken Marinade:
1 TB Chinese rice wine or dry sherry
1 green onion, diced
2 tsp cornstarch
Sauce:*
1/4 cup low-sodium chicken broth
2 TB water
1 tsp white rice vinegar
1/2 tsp black rice vinegar
1 clove garlic, finely chopped
1/4 tsp salt
dash freshly ground black pepper
1 tsp cornstarch mixed with 4 tsp water
4 – 5 TB oil for stir-frying
Directions:
Cut the chicken into thin strips about 2-inches long. Add the rice wine or sherry, green onion and the cornstarch. Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the bok choy and the sauce. Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.
Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.
Heat wok and add 2 TB oil. When oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.
Clean out the wok and add 2 – 3 TB oil. When oil is ready, add the bok choy stalks. Stir-fry briefly and add the leaves.
Push the bok choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Add the cornstarch/water mixture to the sauce and stir rapidly to thicken. Add the chicken. Mix through and serve hot.
The inspiration for the sauce recipe comes from Calgary’s Silver Inn Chinese Restaurant, rumored to be the place where authentic Alberta Ginger Beef was created. I’ve adapted the sauce from their recipe for Sliced Chicken with Broccoli in Garlic Sauce.