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When it comes to stir-fry, boneless, skinless chicken thighs are the star of the show. Unlike chicken breast, which can easily dry out during cooking, chicken thighs remain juicy and tender, making them a preferred choice for this dish. They also have a rich flavor that enhances the overall taste of the meal. Chicken thighs are not only delicious but also provide a good source of protein, iron, and zinc, essential for maintaining energy levels and supporting the immune system.

Ginger Garlic Chicken & Bok Choy Stir Fry

Elevate your weeknight dinners with this vibrant and nutritious Ginger Garlic Chicken & Bok Choy Stir Fry! This dish features juicy chicken thighs, fresh vegetables, and a savory sauce, creating a delightful blend of flavors. Perfect for busy nights or impressing guests, it's packed with health benefits from ginger, garlic, and bok choy. Discover how to prepare this quick, delicious meal in no time! #StirFry #HealthyRecipes #DinnerIdeas #AsianCuisine #QuickMeals
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, sliced into thin strips

2 tablespoons fresh ginger, minced

4 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

4 cups bok choy, chopped (about 3-4 small heads)

1 bell pepper (red or yellow), sliced

1 medium onion, sliced

½ cup chicken broth

1 teaspoon sesame oil

¼ teaspoon red pepper flakes (optional)

Cooked rice or noodles for serving

Sliced green onions and sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine the sliced chicken, minced ginger, minced garlic, soy sauce, oyster sauce, and cornstarch. Mix well to combine and let it marinate for at least 15 minutes.

    Prepare the Stir Fry: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and stir-fry for 5-6 minutes until the chicken is cooked through and slightly browned. Remove the chicken from the pan and set aside.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the sliced onion and bell pepper, and stir-fry for about 3-4 minutes until they begin to soften. Then, add the bok choy and stir-fry for an additional 2-3 minutes, until the bok choy is wilted but still vibrant.

        Combine and Cook: Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth and add sesame oil and red pepper flakes (if using). Stir everything together and cook for another 2-3 minutes until heated through and the sauce slightly thickens.

          Serve: Remove from heat and serve immediately over cooked rice or noodles. Garnish with sliced green onions and sesame seeds for added flavor and crunch.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4