Ginger-Scallion Chicken with Bok Choy
Ingredients
- 1½ poundschicken breast
- 1 poundbok choy
- ·scallions
- ·fresh ginger
- ·garlic
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 2 tablespoonvegetable oil
- ·salt
- ·white pepper
Prep
- 01
Slice 2 tablespoons fresh ginger into thin matchsticks.
- 02
Slice 3 scallions on the bias, separating whites and greens.
- 03
Mince 2 cloves garlic (optional, for sauce if desired).
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season chicken breasts with salt and white pepper on both sides. Cook for 6–7 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a cutting board and rest for 3 minutes.
- 02
In the same skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add bok choy (cut-side down if halved lengthwise) and cook for 3–4 minutes until the cut sides are caramelized. Flip, add 2 tablespoons water, cover, and steam for 2 minutes until tender-crisp. Transfer to a plate.
- 03
Reduce heat to low. Whisk together soy sauce, rice vinegar, and sesame oil. Pour into the skillet and stir gently to warm through, about 1 minute. Do not boil.
- 04
Slice the rested chicken and arrange on a plate with the bok choy. Pour the warm sauce over the chicken and vegetables. Garnish with sliced scallions and ginger.
Spice Tips
To add subtle heat, stir in a pinch of white pepper or 1/4 teaspoon white miso paste with the sauce. A dash of chili oil drizzled over the finished dish adds warmth without overpowering the fresh flavors.
For extra depth, stir 1 teaspoon minced garlic into the sauce in step 3. Bok choy can be halved lengthwise or left whole, depending on size.