Gingery Stir-Fried Chicken and Bok Choy

Chicken marinade and coating:

1/4 c. Soy sauce

1 c. Water

1-2 pounds chicken, trimmed and sliced

2 T sesame oil

1 T cornstarch

1 T flour

1. Trim and slice chicken.  Marinate chicken in soy sauce and water for 20 minutes to 1 hour. Drain. 

2. Mix oil, cornstarch, ad flour until smooth. Toss chicken in mixture until evenly coated. 

I cut the bok choy incorrectly in this picture. I didn't read the directions. 

Sauce and veggies:

1/4 c. Chicken broth

1 T soy sauce

1 T oyster sauce

1/2 tsp sesame oil

1 tsp cornstarch 

1 tsp sugar

1/4 tsp red pepper flakes

4 tsp minced ginger

1 medium garlic clove

Chicken from above

1-2 heads of bok choy

1-2 peppers, cut into 1/4" strips

3. Whisk broth, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and red pepper flakes and 2tsp of the minced ginger. 

Combine remaining ginger, garlic, and 1 tsp oil in another bowl. 

4. Heat 2 tsp oil in pan. Add half chicken in flat layer. Cook without stirring until golden brown. Flip. Cook other side. 

Repeat with rest of chicken. 

5. Heat 1 tsp oil in pan. Add bok choy stalks and peppers. Stir fry until brown. Add garlic/ginger mixture in center.  Cook until fragrant (20-40 sec).  Mix with veggies as cook until they are tender-crisp. Add bok choy leaves and cook until they begin to wilt. 

6. Add sauce and chicken. Heat until chicken is warmed. Serve over rice. :)

This chicken is amazing. I love the texture and flavor. It uses up two of our csa veggies!!! Hooray. Now if only I could find something to do with eggplant. Grr. 

P.s. I want this wool flowery rug from Pottery Barn. I love the gray and purple together. Love. Love. Love. If this baby was a girl I would be very tempted to purchase it. Okay, I am still tempted.  Purple is my favorite color.