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Quick Sesame Chicken with Baby Bok Choy

Quick Sesame Chicken with Baby Bok Choy

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
420
Chef's Note

For extra flavor, marinate the chicken in 1 tablespoon of soy sauce for 15 minutes before coating with cornstarch. You can also substitute honey for brown sugar if preferred. The baby bok choy can be swapped with regular bok choy - just chop it into 2-inch pieces and add the stems first, followed by the leaves.

Tags
chicken
asian
stir-fry
quick
weeknight
bok choy
sesame
one-pan
rice
family-friendly
Ingredients

  • 1.5 pounds boneless skinless chicken thighs

  • 2 tablespoons cornstarch

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons vegetable oil

  • 3 cloves garlic

  • 1 tablespoon fresh ginger

  • 1 pound baby bok choy

  • 3 tablespoons soy sauce

  • 2 tablespoons mirin

  • 1 tablespoon brown sugar

  • 1 teaspoon sesame oil

  • 1 tablespoon sesame seeds

  • 3 stalks green onions

  • 2 cups cooked rice

Instructions
  • 1

    Cut 1.5 pounds of chicken thighs into 1-inch pieces and place in a medium bowl.

  • 2

    In a small bowl, combine 2 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle over chicken and toss to coat evenly.

  • 3

    Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook for 6-8 minutes until golden brown and cooked through. Transfer to a plate and set aside.

  • 4

    In the same pan, add the remaining 1 tablespoon vegetable oil. Add 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 30 seconds until fragrant.

  • 5

    Add the halved baby bok choy to the pan, cut-side down. Cook for 2-3 minutes until slightly charred, then flip and cook for another 1-2 minutes.

  • 6

    While the bok choy cooks, make the sauce by combining 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon brown sugar, and 1 teaspoon sesame oil in a small bowl.

  • 7

    Return the chicken to the pan with the bok choy. Pour the sauce over everything and toss to coat. Cook for 2-3 minutes until the sauce thickens slightly.

  • 8

    Sprinkle 1 tablespoon sesame seeds over the dish and toss to combine.

  • 9

    Serve over cooked rice and garnish with sliced green onions and additional sesame seeds.

  • 10

    For a complete meal, divide the chicken, bok choy, and sauce evenly among 4 plates with 1/2 cup rice per serving.

Nutrition Information (per serving)
420
Calories
35g
Protein
28g
Carbs
18g
Fat
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