Chicken and Bok Choy Stir Fry

Steps

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1. 1
   Mince 5 cloves of garlic, keep 3 slices of ginger whole, cut the white stem part of 2 green onions into small pieces, and cut the leafy parts into 2-inch sections. Keep them separate.
   ▶ ≈0:29
2. 2
   Cut baby bok choy in half lengthwise. If using larger varieties, cut into quarters or bite-sized pieces.
   ▶ ≈0:51
3. 3
   Slice the chicken breast parallel to the muscle fibers to ensure tender texture after cooking.
   ▶ ≈1:19
4. 4
   Marinate the chicken with soy sauce, oyster sauce, dark soy sauce, sugar, baking soda, corn starch, and water. Mix evenly and add a touch of oil.
   ▶ ≈1:42
5. 5
   Prepare the sauce thickener by mixing cold chicken broth or water with corn starch until fully dissolved.
   ▶ ≈2:07
6. 6
   Heat oil in a wok over medium-high heat. Add ginger slices to release their flavor. Add a pinch of sugar and salt, then immediately add the bok choy. Stir fry for about 1 minute.
   ▶ ≈2:23
7. 7
   Add a touch of rice wine to elevate the flavor. Toss a few times to let the alcohol evaporate, then remove the bok choy from the pan.
   ▶ ≈2:54
8. 8
   Add a bit more oil and briefly season the white parts of the green onion in the oil. Add the chicken pieces, spread them out, and let the bottom brown slightly.
   ▶ ≈3:16
9. 9
   When the bottom of the chicken turns slightly golden, add the minced garlic and mix. Add a touch of rice wine and toss quickly to let the alcohol evaporate.
   ▶ ≈3:36
10. 10
    Season the chicken with dark soy sauce and oyster sauce. Continue stir frying until the color is even throughout.
    ▶ ≈3:52
11. 11
    Stir the sauce mixture well before adding it to the pan (corn starch tends to settle). Pour it in and stir continuously as it comes to a boil. The sauce will thicken.
    ▶ ≈4:10
12. 12
    Add the leafy parts of the green onion and the cooked bok choy back to the pan. Toss everything together a few times to combine and serve.
    ▶ ≈4:33