Chinese-American · main

Garlic Chicken Stir-Fry with Bok Choy

Garlic Chicken Stir-Fry with Bok Choy reads umami 7.5, salinity 6.2 and richness 5.5 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 27 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.4 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 1.1 / 10
• Bitter & Earthy — 0.9 / 10
• Rich & Fat — 6.5 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Umami 7.5 · Salinity 6.2 · Richness 5.5 · Allium 4.3 · Sweetness 3.8 · Nutty 3.4 · Funk & Ferment 3.2 · Warm Spice 2.2 · Herbaceous 1.4 · Floral 1.1 · Sourness 1.1 · Earthy 0.8 · Bitterness 0.8 · Heat 0.6

What's in it (16)

• boneless chicken — 454 g
• soy sauce — 10 g
• cornstarch — 10 g
• vegetable oil — 41 g
• baby bok choy — 454 g
• garlic — 18 g
• ginger — 15 g
• low-salt chicken broth — 118 g
• oyster sauce — 30 g
• soy sauce — 15 g
• shaoxing wine — 15 g
• granulated sugar — 4 g
• dark sesame oil — 5 g
• salt — 5 g
• white pepper — 1 g
• white rice — 355 g

Time & effort: about 27 min (12 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 165.9 kcal, 11.4 g protein, 4.2 g fat, 20.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. In a medium bowl, toss the chicken thigh pieces with the soy sauce and 1 teaspoon of the cornstarch until evenly coated. Let sit at room temperature 15 minutes — this velveting step keeps the chicken juicy through the high heat of the wok.
2. Meanwhile, whisk together the chicken broth, oyster sauce, remaining soy sauce, Shaoxing wine, sugar, and the remaining 1 teaspoon cornstarch in a small bowl until the cornstarch dissolves; set the sauce aside.
3. Set a wok or large skillet over high heat and add 2 tablespoons of the vegetable oil. When it shimmers, add the marinated chicken in a single layer and sear undisturbed until deeply golden on the first side, 2-3 minutes, then stir-fry until the second side is browned and the chicken reaches 165°F, 2-3 minutes more. Transfer the chicken to a plate.
4. Add the remaining 1 tablespoon oil to the wok over high heat. Add the bok choy stems and stir-fry until they begin to soften at the edges, about 2 minutes, then add the bok choy leaves and the salt; stir-fry until the leaves are just wilted and bright green, 1-2 minutes.
5. Push the vegetables to the side of the wok, add the garlic and ginger to the cleared space, and stir-fry until fragrant, about 30 seconds, then stir everything together.
6. Return the chicken and any accumulated juices to the wok. Re-whisk the sauce and pour it in; stir-fry until the sauce boils, thickens, and coats everything in a glossy glaze, 1-2 minutes.
7. Off the heat, stir in the sesame oil and white pepper. Taste and adjust salt. Spoon the rice into bowls and plate the stir-fry immediately on top.

Dishes with a similar flavor shape

• Garlic Ginger Bok Choy Stir-Fry with Tofu — Chinese-American
• Beef and Broccoli (芥兰牛肉) — Chinese
• Beef and Broccoli, Yaki Style — Japanese
• Skillet Beef and Broccoli — Chinese-American
• Mongolian Beef — Chinese-American

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.