Savory Cantonese Chicken Stir-Fry with Mushrooms and Bok Choy
Indulge in the vibrant flavors of Cantonese cuisine with this savory chicken stir-fry loaded with tender mushrooms and crisp bok choy. This delightful dish combines the rich umami notes of oyster sauce with the freshness of scallions and garlic, creating a compelling harmony of textures and tastes. Perfect for a quick lunch or a satisfying snack, this dish can be served easily over rice for a wholesome meal that’s both colorful and nutritious. Gather your ingredients, and prepare for a delicious culinary adventure that showcases the essence of stir-frying!
4
Servings
N/A
Calories
12
Ingredients
Ingredients
Chicken tenders (or skinless boneless chicken breasts)
1 1/4 lbs (Cut into 1 1/2 inch pieces)
Oyster sauce
1/2 cup
Cornstarch
2 tablespoons
Peanut oil
2 tablespoons
Scallions
6 (Cut into 1 inch pieces)
Ginger
8 slices (Peeled and thinly sliced)
Garlic cloves
3 (Coarsely chopped)
Mushrooms (cremini, shiitake, or mixed)
8-10 (Sliced)
Baby bok choy
12 ounces (Cut crosswise into 1 1/2 inch pieces)
Low sodium chicken broth
1 1/4 cups
Toasted sesame oil
2 teaspoons
Cooked rice
For serving
Instructions
1
In a mixing bowl, combine the chicken pieces with the oyster sauce, ensuring the chicken is well-coated. In a separate bowl, whisk together the cornstarch with 3 tablespoons of cold water to create a slurry.
2
Gather all your prepared ingredients near the stove for easy access. Heat a wok or deep skillet over high heat until it is hot, then add the peanut oil.
3
Once the oil is shimmering, add the scallions, ginger, and garlic to the skillet. Stir-fry these aromatics for about 20 seconds until fragrant.
4
Add the marinated chicken to the skillet, stirring continually for 2-3 minutes until the chicken is no longer pink on the outside.
5
Stir in the sliced mushrooms and bok choy, cooking for another 2-3 minutes until the vegetables start to soften.
6
Pour in the chicken broth and toasted sesame oil, bringing the mixture to a rapid boil over high heat.
7
Once boiling, add the cornstarch slurry, stirring continuously. Allow it to return to a boil while cooking for an additional 2-3 minutes, until the sauce thickens and becomes glossy, ensuring the chicken is thoroughly cooked.
8
Serve the flavorful stir-fry over a bed of warm cooked rice, if desired, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The recipe uses 1 1/4 lbs of chicken tenders or skinless boneless chicken breasts cut into 1 1/2 inch pieces.
What type of mushrooms are recommended?
You can use 8-10 sliced mushrooms, such as cremini, shiitake, or a mix of different varieties.
How should the baby bok choy be prepared?
The 12 ounces of baby bok choy should be cut crosswise into 1 1/2 inch pieces before cooking.
What are the main aromatics in this stir-fry?
The primary aromatics are 6 scallions (cut into 1 inch pieces), 8 slices of peeled ginger, and 3 coarsely chopped garlic cloves.
What kind of oil is best for this stir-fry?
The recipe suggests using 2 tablespoons of peanut oil for the high-heat stir-frying process.
How is the savory sauce created?
The sauce is made from a combination of oyster sauce, chicken broth, and toasted sesame oil, thickened with a cornstarch slurry.
How do you make the cornstarch slurry?
Whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water in a separate bowl.
How long should the aromatics be cooked?
Stir-fry the scallions, ginger, and garlic for about 20 seconds until they become fragrant.
How many servings does this recipe yield?
This Savory Cantonese Chicken Stir-Fry recipe serves 4 people.
What is the first step in preparing the chicken?
In a mixing bowl, combine the chicken pieces with the oyster sauce until they are well-coated.
How long does the chicken cook initially?
The marinated chicken should be stirred continually for 2-3 minutes until it is no longer pink on the outside.
When should the vegetables be added to the wok?
Add the sliced mushrooms and bok choy after the chicken is no longer pink, then cook for 2-3 minutes until they soften.
What liquids are added after the vegetables?
Pour in 1 1/4 cups of low sodium chicken broth and 2 teaspoons of toasted sesame oil.
How do you achieve a glossy sauce texture?
Add the cornstarch slurry to the boiling mixture and cook for 2-3 minutes until the sauce thickens and becomes glossy.
Is this dish considered healthy?
Yes, it is tagged as a healthy meal featuring lean protein and fresh vegetables like bok choy and mushrooms.
What should the stir-fry be served with?
The dish is best enjoyed over a bed of warm cooked rice.
What category does this recipe fall under?
It is categorized as a Lunch or Snacks dish.
Can I use chicken breasts instead of tenders?
Yes, skinless boneless chicken breasts are a suitable substitute for chicken tenders.
What temperature should the wok be?
The wok or deep skillet should be heated over high heat until the oil is shimmering.
How much ginger is required?
The recipe calls for 8 slices of peeled and thinly sliced ginger.
Is low sodium chicken broth required?
The recipe specifies 1 1/4 cups of low sodium chicken broth to help control the saltiness of the dish.
What provides the umami flavor in this dish?
The 1/2 cup of oyster sauce provides the rich umami notes central to the Cantonese flavor profile.
How many ingredients are in this recipe?
There are a total of 12 ingredients including the serving rice.
What type of cuisine is this?
This dish is authentic to Cantonese/Asian cuisine.
How many scallions are used?
The recipe requires 6 scallions, cut into 1 inch pieces.
Can I use a regular skillet if I don't have a wok?
Yes, a deep skillet can be used as an alternative to a wok.
What is the role of toasted sesame oil?
It is used toward the end of the cooking process to add a nutty aroma and depth of flavor.
Is the garlic crushed or chopped?
The recipe calls for 3 garlic cloves that are coarsely chopped.
How quickly should the stir-fry be prepared?
It is tagged as a 'quick meal,' as the stir-fry steps take only a few minutes each on high heat.
What defines the texture of the bok choy in this dish?
The goal is to cook it just until it starts to soften, maintaining a crisp contrast to the tender chicken.