In my straightforward Rooster Bok Choy Stir Fry recipe, I’ll share my ideas for preserving the hen breast tender and juicy. This easy one-pan marvel is prepared in simply 20 minutes! It’s a recent, lean, and attractive dish to make any evening of the week.
Rooster breast is a good supply of lean protein, however it could possibly rapidly overcook and dry out. For those who use the fitting methods, nonetheless, it’s straightforward to maintain the hen breast tender and juicy. I’ll present you ways in my easy and attractive Rooster Bok Choy Stir Fry recipe. It’s a lightweight and recent meal that’s good to make at house on a busy weeknight.
For those who’re craving extra hen recipes, strive my Karaage (Japanese Fried Rooster), Japanese Rooster Curry, and Rooster Katsu subsequent!
Why I Love This Recipe
- Lean and recent – Skinless hen breast and tender child bok choy come collectively for a high-protein and nutritious dish that my household loves.
- Tons of taste – I mix toasted sesame oil, recent ginger, and oyster sauce into a lightweight and scrumptious sauce that coats each chunk.
- Fast and straightforward – It’s a one-pan dish with a brief prep time and cook dinner time. With a complete time of simply 20 minutes, it’s good for a busy weeknight.
- Price range pleasant – By pairing cheap recent substances with seasonings in your pantry, this recipe strikes an excellent worth in your pockets.
Elements for Rooster Bok Choy Stir Fry
- Rooster breast
- Shanghai bok choy (child bok choy)
- Ginger
- Soy sauce, mirin, oyster sauce, and water
- Toasted sesame oil
- Salt and freshly floor black pepper
- Potato starch – to mud the hen
- Potato starch and water – to thicken the sauce
Discover the printable recipe with measurements under.
Substitutions
- Rooster breast: You should utilize hen thighs as a substitute of boneless skinless hen breast. It would take longer to cook dinner, so regulate the cooking time accordingly.
- Oyster sauce: For those who‘re allergic to shellfish, I like to recommend utilizing Lee Kum Kee Vegetarian Stir-Fry Sauce as a substitute of oyster sauce.
- Mirin: For those who can’t discover it, strive my useful substitution for 1 tablespoon mirin. Merely combine 1 tablespoon sake (or water) + 1 teaspoon sugar. The flavour isn’t the identical, but it surely’s shut.
- Soy sauce: Use tamari soy sauce for gluten-free.
- Potato starch: For those who don’t have it, use cornstarch as a substitute.
Easy methods to Make Rooster Bok Choy Stir Fry
Preparation
Step 1 – Combine the sauce and lower the veggies. Mix the soy sauce, mirin, oyster sauce, and water in a bowl. Lower the bok choy into bite-sized items and slice the ginger.
Step 2 – Prep the hen. Lower it into flat squares of equal thickness. Mud throughout with a lightweight coating of potato starch.
Cooking
Step 3 – Sear. When the underside turns golden, flip to brown the opposite aspect. I seared them in two batches. Add all of the hen again to the pan or wok.
Step 4 – Add the bok choy, ginger, and sauce. I cook dinner the thick white stems first, then add the leaves later. Pour within the sauce.
Step 5 – Thicken. Deliver the sauce to a simmer, then stir within the slurry. Maintain mixing as you convey it to a close to boil.
Assemble
Step 6 – Serve. Flip off the warmth as soon as the sauce thickens. Serve on particular person plates; I used a White Wave Whale Pasta Bowl from JOC Items.
Nami’s Recipe Ideas
- Lower the hen into flat squares – Create thinner items of even thickness with an open floor space. I did this utilizing the sogigiri Japanese slicing approach. I tilted my knife again and sliced the hen at an angle. This manner, the items will cook dinner evenly and on the similar charge, so nothing overcooks.
- Mud frivolously with potato starch – This helps lock within the juices and seasonings when searing. I shake the hen and starch in my favourite stainless prep tray for the right gentle coating. Ensure that to shake off any extra that would break the hen’s texture.
- Sear the hen in batches – I divide it into two batches so I can depart some house between the items within the pan. This creates higher air circulation and browning. For those who add an excessive amount of without delay, you’ll find yourself steaming the hen.
- Sear till practically cooked by means of – Ensure that the hen is sort of cooked by means of after searing. You’ll solely cook dinner it briefly when thickening the sauce.
- Separate the bok choy’s thick and leafy elements – I like so as to add the thick white stems to the pan first because it takes longer to cook dinner. The leafy greens cook dinner quick, so I add them a bit later.
Variations and Customizations
- Add aromatics. Toss thinly sliced garlic cloves, onions, garlic chives, or inexperienced onions into the skillet for extra taste.
- Spice issues up. Add recent chiles, crimson pepper flakes, or chili oil should you like warmth.
- Attempt different greens. Add extra fiber and vitamins with low calorie veggies like napa cabbage, bean sprouts, zucchini, eggplant, crimson bell peppers, or snow peas.
- Use one other protein. Make it a shrimp stir-fry! Or, use tender cuts of pork or beef sliced into flat items or skinny strips.
- Make it vegan/vegetarian. Sear cubes of agency tofu or meaty mushrooms as a substitute of hen breast.
What to Serve with Rooster Bok Choy Stir Fry
Storage Ideas
To retailer: I like to recommend transferring the leftovers to an hermetic container. You possibly can retailer it within the fridge for as much as 3 days and within the freezer for a month.
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To Combine the Sauce
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Add 1 Tbsp soy sauce, 1 Tbsp mirin, and ¾ cup water in a medium bowl; I used a measuring cup with spout and deal with for straightforward pouring. Add the 1 Tbsp oyster sauce and stir to mix.
To Put together the Greens and Slurry
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Lower 1 head Shanghai bok choy lengthwise into quarters. Lower them crosswise into bite-sized items about 2 inches (5 cm) lengthy. Maintain the thick white stems and leafy greens in separate piles.
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Peel 1 inch ginger and lower lengthwise into skinny slices. To make the slurry, add 1 tsp potato starch or cornstarch and 2 tsp water to a small bowl and blend till easy.
To Prepare dinner
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Preheat a wok, frying pan, or saucepan (I used my All-Clad 2-QT Copper Core Saucepan) over medium warmth. When it is sizzling, add 1 Tbsp toasted sesame oil. As soon as the oil is sizzling, add the hen in a single layer, leaving house between each bit. Prepare dinner the primary aspect for about 3 minutes. Nami’s Tip: I cook dinner in two batches to keep away from overcrowding the pan. This helps the hen sear evenly and develop a pleasant crust.
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When the hen is barely brown on the underside, flip it over and sear the opposite aspect for 2 minutes. (In case your items are thick, I like to recommend overlaying with a lid and cooking for 3 minutes.) Take away to a prep tray or plate.
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Repeat searing the remaining hen. Nami’s Tip: Make it possible for the hen is almost cooked by means of at this stage. You’ll solely cook dinner it briefly on the finish when tossing with the sauce.
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As soon as each batches are executed, add all of the hen again into the pan. Subsequent, add the ginger and the thick bok choy stems.
To Add the Sauce
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Toss collectively to warmth. When the thick elements have softened a bit, add the bok choy leaves. Then, add the sauce and stir to mix.
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Toss to coat the substances within the sauce. Deliver the sauce to a simmer.
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When it is simmering, give the slurry a ultimate stir and pour it into the pan. Stir totally as you convey the sauce again to a simmer.
