To make a great stir-fry at home, make sure to cook the meats and vegetables in small batches in order to not reduce the temperature of the skillet.
In my household, however, it’s all about the sauce, so at the end, we always add a little extra stock or water (or both), so that there is plenty of juicy goodness to spoon over the rice.
That’s the way we roll.
You will need:
1 to 2 boneless, skinless chicken breasts, partially thawed, cut into 1/4″x1/2″x2″ strips
2 to 4 tablespoons vegetable oil
1/2 cup slivered onion slices
1 cup bell pepper slices
4 cups bok choy, cut on the diagonal
1/2 cup stock (homemade preferred, as it has less sodium)
1/2 cup water
2 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
2 to 3 cloves minced garlic
2 tablespoons corn starch
1. Prepare and assemble all the ingredients. You can finish prepping the vegetables once the chicken gets started, but this usually moves pretty quickly.
2. Heat 2 tablespoons oil in a large, heavy skillet or wok until the oil shimmers. Cook the thin strips of chicken in two or batches; let the pan heat up before adding the next batch. Remove the cooked chicken to the side.
3. Add another tablespoon of oil to the skillet, and add the bell peppers and the onions. Saute for a few minutes, stirring every minute or so. Add the heavy ribs of the bok choy (but not the green leaves, I usually add those last to avoid overcooking them.)
4. To help steam the bok choy, add the stock and/or water and let it reduce a little. Add the green leaves after a minute, and make sure that they steam lightly, too.
5. Comgine the soy sauce, oyster sauce, cornstarch and minced garlic in a small dish and mix well. Add to the pan and let it boil for a few minutes. You will see the sauce become glossy and thick. Add the cooked chicken. Toss well.
6. If it thickens too much, add a few tablespoons of water.
Serve hot over rice or toss with noodles.
This recipe is approved by little bit.