In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make sure the wok and oil are nice and hot before you add the chicken.

Everyday Food, April 2012


Romulo Yanes

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.


Cook's Notes

Speedy Strategy

Stir-frying is fast -- have all your ingredients prepped before you begin.


Reviews (5)

205 Ratings
  • 5 star values: 43
  • 4 star values: 62
  • 3 star values: 73
  • 2 star values: 21
  • 1 star values: 6
Rating: 5 stars
Delicious! I added blanched green beans along with the bok choy and used red pepper flake and it was great!
Rating: 5 stars
Great recipe. Used Thai Sweet Chili Sauce and cooked some Basmati rice in coconut milk. A keeper, for sure.
Rating: Unrated
YUMMY! I used turkey tenderloin and siracha in the sauce. since no chicken or fresh chilis. I will make again.
Rating: Unrated
First time ever cooking with Bok Choy was delicious. I didn't have white or rice vinegar so I used sesame oil and next time will add cashews...Thanks was delicious
Rating: Unrated
This is a favorite recipe in our house! The only changes I've made are to use low-sodium gluten-free tamari and three small, red Thai chiles. If you want it really spicy, only remove the seeds from the chiles, leaving the ribs intact. The recipe comes out best if you get the chicken really thin - freezing it for a bit first helps - and coat it with the cornstarch using your hands. Now I want to make this for dinner tonight!