Ingredients
Scale
- 12 ounces chicken breasts, sliced into thin (¼ inch) strips
- 2 tablespoons peanut or vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame seed oil
- 1 teaspoon rice wine
- 1 teaspoon baking soda
- 1/3 cup low sodium chicken broth
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice wine
- 1-3 teaspoons asian chili sauce or sriracha
- 1 teaspoon toasted sesame seed oil
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch
- 1/2 large white onion, sliced
- 2 baby bok choy (about 15 oz.)
- 2 cups broccoli florets (bite size)
- 1 carrot, thinly sliced
- 1 red bell pepper cut into 1” pieces
- 1 5-oz can (¾ cup) baby corn
- 3-4 garlic cloves, minced
- 2 teaspoons minced ginger
- 1 cup mung bean sprouts
Instructions
- In a large bag or bowl, mix the velveting ingredients. Add the sliced chicken, coat thoroughly, and let it marinate at room temperature for 20-30 minutes.
- Separate the bok choy stems from the leaves, cutting large stems in half lengthwise and slicing the leaves into ribbons.
- In a medium bowl, whisk together the stir-fry sauce ingredients and set aside.
- Heat a cast iron or nonstick skillet over medium-high heat until lightly smoking. Add 2 tablespoons of oil and swirl to coat. Cook the chicken for 1-2 minutes on each side until 90% cooked, then transfer it to a plate.
- In the same skillet, add one tablespoon of oil and stir-fry the onions, broccoli, and bok choy stems for 1 minute.
- Add the carrots, bell peppers, and baby corn, stir-frying for another 1-2 minutes. Then add the garlic and ginger, sautéing for 30 seconds.
- Return the chicken to the skillet, add the bok choy leaves and bean sprouts, and pour in the prepared sauce. Bring it to a simmer and let it thicken for about 1-2 minutes.
- Serve garnished with additional chili sauce, green onions, and sesame seeds, if desired.
Notes
Make sure not to over-marinate the chicken to prevent it from becoming mushy.
Adjust the amount of chili sauce according to your spice preference.
Feel free to substitute any favorite vegetables based on availability.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.