Chicken Stir Fry with Bok Choy

Ingredients

• 1 lb. chicken breast or thigh, thinly sliced

• 1 large head of bok choy, chopped

• 1 small head of broccoli, cut into florets

• 1 carrot, julienned

• 3 scallions, sliced, white and green parts separated

• 2 tablespoons vegetable oil

• 3 cloves garlic, minced

• 1 tablespoon ginger, minced

• 1/4 cup oyster sauce

• 2 tablespoons soy sauce

• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

• 1 teaspoon sugar

• 1/2 cup chicken broth

• Cooked rice, for serving

Directions

Prepare the Sauce:

• In a small bowl, mix together the oyster sauce, soy sauce, sugar, and chicken broth. Set aside.

Cook the Chicken:

• Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.

• Add the chicken slices and stir-fry until they are just cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Stir-Fry the Vegetables:

• In the same pan, add the remaining tablespoon of vegetable oil.

• Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.

• Add the carrots and white part of scallions. Stir-fry for 1-2 minutes.

• Add the broccoli florets and bok choy. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Combine and Finish:

• Return the cooked chicken to the pan with the vegetables.

• Pour in the prepared sauce and stir to coat everything evenly.

• Add the cornstarch slurry to the pan and cook for another 1-2 minutes until the sauce thickens.

• Sprinkle with green part of the sliced scallions.

• Serve over cooked rice.