Chicken with Bok Choy in Hot Garlic Sauce | Garlic Chicken Pak Choi | Bok Choy Chicken Stir Fry

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while chicken thighs are more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a gluten-free thickener, while flour is more affordable.

Cut one large chicken breast into medium size portions.

Season the chicken pieces with salt and black pepper to taste.

Add 1 teaspoon of garlic powder and 1 to 2 tablespoons of corn flour to the chicken and mix well to coat.

Set the chicken aside for 10 minutes.

Separate the layers of 2 bunches of bok choy and wash each stock to remove dirt.

Blanch the bok choy in hot water for 2 minutes.

In a bowl, combine 2 tablespoons of oyster sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of tomato chili sauce, and 2 tablespoons of Sean sauce, mixing well to create a sauce.

Add a little bit of water to the sauce to make it free-flowing.

Heat oil in a pan and add the chicken pieces one by one.

Fry the chicken on medium flame until crisp and browned, about 1 to 2 minutes on each side.

Remove the fried chicken and set aside on a plate.

In the same pan, add 4 minced garlic cloves and 1.5 teaspoons of finely chopped ginger and sauté until aromatic and golden brown.

Add the fried chicken back into the pan with the ginger and garlic and sauté for a few seconds.

Add the blanched bok choy to the pan and stir-fry on medium to high flame for 1 minute.

Season the bok choy with a pinch of salt and black pepper to taste and mix well.

Pour the prepared spicy sauce over the chicken and bok choy and stir for a few seconds to combine.

Add 2 tablespoons of cornflour slurry to thicken the sauce and mix well.

Allow the sauce to thicken slightly and add 0.5 teaspoons of brown sugar to balance the flavors.

Let the sauce simmer for 1 to 2 minutes on medium flame to incorporate the flavors.

Sprinkle sesame seeds on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens