Equipment
Ingredients
Protein & Velveting Marinade
- 450 g chicken breast, sliced thinly against the grain
- 15 ml light soy sauce
- 5 g cornstarch
- 5 ml sesame oil
Stir-Fry Sauce
- 60 ml chicken broth
- 30 ml light soy sauce
- 15 ml rice vinegar
- 10 ml sesame oil
- 5 g cornstarch
Vegetables & Aromatics
- 30 ml neutral cooking oil
- 15 g garlic, minced
- 15 g ginger, peeled and minced
- 300 g baby bok choy, ends trimmed, stems and leaves separated
- 150 g kale, tough stems removed, leaves roughly chopped
Nutrition (per serving)
Method
In a medium mixing bowl, combine the sliced chicken breast, 15ml light soy sauce, 5g cornstarch, and 5ml sesame oil. Toss well to coat and let marinate at room temperature for 15 minutes. Note: if using tofu, toss cubed tofu gently in the same mixture.
In a small mixing bowl, whisk together the chicken broth, 30ml light soy sauce, rice vinegar, 10ml sesame oil, and 5g cornstarch to create the stir-fry sauce. Set aside.
Heat a wok or large wide skillet over high heat until smoking slightly. Add 15ml of neutral cooking oil. Add the marinated chicken in a single layer and sear without moving for 1 minute to develop a crust.
Stir-fry the chicken for an additional 2 to 3 minutes until cooked through and it reaches an internal temperature of 74C/165F. Transfer the chicken to a clean plate using a spatula.
Return the wok to medium-high heat. Add the remaining 15ml of neutral oil, then add the minced garlic and ginger. Sauté for 15 to 30 seconds until highly fragrant but not browned.
Add the thick bok choy stems to the wok and stir-fry for 1 minute. Then, add the chopped kale and bok choy leaves, tossing continuously for 2 minutes until the leaves just begin to wilt and turn bright green.
Return the cooked chicken and any resting juices to the wok. Briefly whisk the prepared stir-fry sauce to recombine the cornstarch, then pour it over the chicken and vegetables.
Toss everything together continuously for 1 to 2 minutes until the sauce bubbles, turns glossy, and thickens enough to lightly coat the chicken and vegetables. Serve immediately.
Chef's Notes
- Velveting (coating the chicken in soy sauce and cornstarch) protects the protein fibers from the intense heat of the wok, resulting in significantly more tender meat.
- Wok hei, or the breath of the wok, requires intense heat and cooking in batches. If your stove struggles to maintain high heat, cook the chicken in two smaller batches so it sears rather than boils in its own juices.
- Cruciferous vegetables like kale and bok choy hold up wonderfully to high-heat stir-frying, as their robust cell structures maintain a satisfying crunch while absorbing robust sauces.
- Ensure your kale is thoroughly dried after washing. Excess water drops the temperature of the wok drastically, turning a vibrant stir-fry into a steamed, soggy dish.
Storage
Refrigerator: 3 days — Store in an airtight container. The vegetables will lose some crispness upon reheating.
Reheating: Reheat in a skillet over medium heat with a splash of water until steaming, or microwave in 1-minute intervals.
