Ingredients:

  • 1 lb (450g) chicken breast, thinly sliced into bite-sized strips
  • 1 tbsp (15g) cornstarch
  • 1 tsp (5g) light soy sauce
  • 1/4 tsp (1g) black pepper
  • 3 tbsp (45ml) oyster sauce
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) honey
  • 1 tsp (5ml) toasted sesame oil
  • 1 tbsp (15ml) water
  • 1 lb (450g) baby bok choy, ends trimmed and leaves separated
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 tbsp (30ml) vegetable oil

Instructions:

  1. In a small bowl, whisk together oyster sauce, soy sauce, honey, sesame oil, and water until the honey is dissolved.
  2. In a separate bowl, toss the sliced chicken with cornstarch, soy sauce, and black pepper until evenly coated.
  3. Heat 1 tablespoon of vegetable oil in a wok or heavy-bottomed skillet over medium-high heat until shimmering.
  4. Add the chicken in a single layer and sear undisturbed for 2 minutes to achieve a golden-brown crust, then stir-fry for another 2-3 minutes until cooked through. Remove chicken from the pan and set aside.
  5. Add the remaining 1 tablespoon of oil to the pan. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
  6. Add the baby bok choy and stir-fry for 2 minutes until leaves wilt slightly but stems remain crisp.
  7. Return the cooked chicken to the pan and pour the prepared sauce over the mixture. Toss continuously for 1 minute until the sauce thickens into a glossy glaze.