Name: Light Sesame Chicken & Bok Choy Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1 boneless, skinless chicken breast (11–12 oz, 300–350 g); ¼ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; 2 Tbsp potato starch or cornstarch; 1 head Shanghai bok choy (large); 1 inch ginger, thinly sliced or 1 tsp grated ginger; 2 Tbsp toasted sesame oil, divided; 1 Tbsp soy sauce (alcohol-free, e.g., Crystal Worcestershire sauce or soy sauce with tamarind); 1 Tbsp apple cider vinegar to replace mirin; ¾ cup water; 1 Tbsp oyster sauce; 1 tsp potato starch or cornstarch (for slurry); 2 tsp water (for slurry)

Description

Light Sesame Chicken & Bok Choy Stir-Fry is a quick and nutritious Asian-inspired dish featuring tender chicken breast, crisp bok choy, and a light sesame sauce. Perfect for a 20-minute healthy meal, it’s gluten-free, full of flavor, and ideal for busy weeknights.

Ingredients

1 boneless, skinless chicken breast (11–12 oz, 300–350 g)

¼ tsp Diamond Crystal kosher salt

⅛ tsp freshly ground black pepper

2 Tbsp potato starch or cornstarch

1 head Shanghai bok choy (large)

1 inch ginger, thinly sliced or 1 tsp grated ginger

2 Tbsp toasted sesame oil, divided

1 Tbsp soy sauce (alcohol-free, e.g., Crystal Worcestershire sauce or soy sauce with tamarind)

1 Tbsp apple cider vinegar to replace mirin

¾ cup water

1 Tbsp oyster sauce

1 tsp potato starch or cornstarch (for slurry)

2 tsp water (for slurry)

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Instructions

1. Gather all the ingredients.

2. Slice chicken into 1½-inch squares and season with salt and pepper. Coat with potato starch or cornstarch in a shallow tray, shaking for even coverage.

3. Cut bok choy lengthwise into quarters, then into 2-inch pieces. Keep stems and leaves separate.

4. Peel and slice ginger thinly.

5. Mix soy sauce, apple cider vinegar, water, and oyster sauce in a bowl for the stir-fry sauce.

6. Mix potato starch and water in a small bowl to create the slurry.

7. Preheat a wok or skillet over medium heat and add 1 Tbsp sesame oil. Add chicken in a single layer and cook for 3 minutes on the first side, 2 minutes on the second side. Cover if pieces are thick. Remove cooked chicken to a tray. Repeat for remaining chicken.

8. Return all chicken to the pan. Add ginger and bok choy stems. Toss and cook briefly until stems soften.

9. Add bok choy leaves and pour the sauce over the ingredients. Stir to combine and bring to a simmer.

10. Slowly pour the slurry into the pan, stirring until sauce thickens and becomes glossy.

11. Turn off heat and serve immediately.

Notes

For a slightly sweeter glaze, add a teaspoon of honey or maple syrup to the sauce.

Substitute chicken with shrimp, tofu, or turkey breast for a variation.

Add bell peppers, snap peas, or mushrooms for extra color and crunch.

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat gently with a splash of water or sesame oil.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-Inspired