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Photo of Sesame chicken and bok choy stir-fry by WW

Sesame chicken and bok choy stir-fry

2
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
This quick and efficient stir-fry is perfect for a weeknight dinner coming to the table in around 30 minutes. Bok choy is the star vegetable featuring tender leaves that wilt like spinach with a stem that stays crunchy when cooked in a stir-fry. For special occasions or to add visual interest, purchase smaller heads of bok choy and simply cut them vertically into 4 pieces before cooking. The striking color addition of some roasted red bell pepper will brighten your dish even further. Coating the chicken in cornstarch keeps it tender and juicy. Serve over rice or cellophane noodles to soak up some of the flavorful juices. Stir in a hint of heat with some sriracha hot sauce.

Ingredients

Uncooked skinless boneless chicken breast

¾ pound(s), cut crosswise into 1/2-inch to 3/4-inch strips

Cornstarch

2 Tbsp

Canola oil

2 tsp, divided

Dark sesame oil

1 tsp, divided

Onion

1 small, cut into thin strips

Fresh ginger

1 Tbsp, fresh, grated

Jarred minced garlic

1 Tbsp

Uncooked bok choy

5 cup(s), shredded, sliced crosswise 1/4-inch to 1/2-inch thick

Water

2 Tbsp

Less sodium soy sauce

2 Tbsp

Instructions

  1. Toss chicken with cornstarch in a medium bowl until coated.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon canola oil and 1/2 teaspoon sesame oil. Add chicken and stir-fry until browned and cooked through, about 4 minutes; remove to a plate.
  3. Heat remaining teaspoon canola oil in same skillet. Add onion and cook over medium-high heat, stirring frequently, until golden and almost tender, about 4 minutes.
  4. Stir in ginger and garlic; cook a few seconds until fragrant.
  5. Add bok choy and water; stir-fry over medium-high heat until bok choy is crisp-tender, about 4 minutes.
  6. Add chicken back to skillet; pour in soy sauce and cook, stirring, until chicken is hot, about 1 to 2 minutes. Sprinkle with remaining 1/2 teaspoon of sesame oil; toss to coat. Add a few tablespoons more water if you prefer a thinner sauce. Yields about 1 cup per serving.

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