I made a full wok of this stir-fry for dinner last night so we can enjoy leftovers for a couple days afterwards. This recipe can easily be cut in half though. Jasmine rice is our household favorite, but it can easily be substituted by brown rice for an even healthier choice.
4 Baby Bok Choy Heads, quartered
1 Cup Reduced Sodium Soy Sauce
1/4 Cup Rice Vinegar
3 TBSP Brown Sugar
3/4 Cup Water
1/2 TBSP Olive Oil
1 TBSP Sesame Oil
8 Garlic Cloves, thinly sliced
Equivalent 2 TBSP Fresh Ginger, roughly chopped
16 Boneless Skinless Chicken Thighs, cut into strips
2 TBSP Potato Starch
12 oz Shitake Mushrooms, roughly cut
Sesame Seeds for Garnishing
1. Thoroughly wash and quarter the bok choy. Make sure to pull back the leaves enough to get all the dirt out. Lay the bok choy on a towel to dry off.
2. In a large mug or a measuring cup combine the soy sauce, rice vinegar, brown sugar, and water. Set aside for later.
3. Slice your boneless, skinless chicken thighs into thin slices and put them in a large bowl. Add the potato starch to the chicken strips and toss the chicken to coat it evenly with the starch. Set the chicken aside.
4. In a wok, combine the olive oil, sesame oil, sliced garlic, and sliced ginger. Whenever I use ginger I slice it pretty thick so that it’s easy to spot and remove before I serve the dish. You can see the large slices of ginger in the picture below. Heat the oil over high heat until it’s bubbling. Add the chicken to the wok and mix thoroughly to get the sesame oil over all the chicken slices. Turn the heat down to medium, cover the wok , and let the chicken cook for about 5 minutes. Stir the chicken occasionally to keep it from burning and sticking to the pan.
5. Turn the heat down to low and cook the chicken for an additional 10 minutes. Now add the mushrooms to the wok. Keep the heat at low-medium and cook for another 10 minutes. Stir occasionally to keep form burning and sticking to the pan.
6. Add the sauce to the wok. Mix everything in the wok thoroughly and cook for another 5-10 minutes at low-medium heat.
7. Add the quartered bok choy into the wok. Try to get as much of the bulbs of the bok choy submerged into the sauce as possible. Cover the wok and cook at low for another 5-10 minutes or until the bok choy reaches the desired consistency. I like my bok choy less cooked but my husband likes his more cooked so I made it more cooked this time. Serve this dish over jasmine rice, brown rice, or rice noodles and garnish with some sesame seeds.