Equipment
Ingredients
Sauce and Marinade
- 30 ml soy sauce
- 30 ml rice vinegar
- 20 ml sesame oil
- 10 g light brown sugar
- 30 g ginger, finely chopped
- 2 garlic, finely chopped
Main
- 340 g chicken thighs, cut into 1.25cm (1/2-inch) strips
- 45 ml vegetable oil
- 225 g bok choy, trimmed and thinly sliced
- 2 leeks, halved lengthwise and thinly sliced
- 1 g red pepper flakes
- 1 g salt
- 300 g white rice, cooked
Nutrition (per serving)
Method
Whisk together the soy sauce, rice vinegar, sesame oil, and brown sugar in a medium bowl until the sugar dissolves.
Combine half of the prepared sauce with half of the ginger and half of the garlic. Add the chicken strips, toss to coat, and marinate for 20 minutes.
Heat a large skillet over high heat for 5 minutes until very hot.
Add 15ml of vegetable oil to the skillet. Stir-fry the marinated chicken for 3 minutes until the internal temperature reaches 74°C (165°F).
Remove the chicken from the skillet and set aside on a plate.
Add the remaining 30ml of oil to the hot skillet. Add the bok choy and cook for 1 minute.
Add the leeks and red pepper flakes. Cook for 1 minute, tossing frequently, until the vegetables are tender.
Pour in the remaining sauce and add a pinch of salt. Move the vegetables to the edge of the pan. Add the remaining ginger and garlic to the center and cook for 30 seconds until fragrant.
Return the chicken to the skillet. Toss all ingredients to combine and serve immediately over cooked rice.
Chef's Notes
- Ensure your wok or skillet is smoking hot before adding ingredients for a proper stir-fry. This high heat is crucial for achieving the 'wok hei' or breath of the wok, imparting a desirable smoky flavor.
- Prepare all your ingredients (mise en place) before you begin cooking, as stir-frying is a fast process and requires constant attention.
- Don't overcrowd the pan. Cook ingredients in batches if necessary to ensure they stir-fry rather than steam, which will result in a better texture.
- For tender chicken, marinating is key. The soy sauce and vinegar also help tenderize the meat, while the sugar aids in caramelization.
- Bok choy cooks very quickly. Add it towards the end of the cooking process to maintain its crisp-tender texture and vibrant green color.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Vegetable texture may soften significantly after thawing.
Reheating: Reheat in a skillet over medium-high heat until steaming.
