Salt and Pepper Chicken with Bok Choy

Stir-fries have always been a go-to for those hectic weeknight dinners when time is of the essence, but even the quickest stir-fry can sometimes feel daunting due to the prep work involved. 

This Salt and Pepper Chicken with Bok Choy recipe is a testament to the simplicity and efficiency of stir-frying, capable of coming together in under 10 minutes if you prep in advance. This is a framework for countless stir-fry creations, and my approach is straightforward: half protein and half vegetables, then seasoned to taste. 

The chicken is marinated with aromatics like ginger and garlic, umami-rich oyster sauce imbues flavor, and a touch of starch keeps the meat juicy and thickens any water released by the veggies, keeping the dish from getting soggy. Doing this in advance also allows the natural enzymes in the aromatics to tenderize the meat while ensuring that the flavors can penetrate all the way through. 

The vegetables are flexible; I like using vibrant greens like bok choy alongside mushrooms for an umami boost and any other colorful vegetables you love.

To keep things simple, I stuck with salt and pepper to season this stir-fry, but you can use all sorts of sauces, such as oyster sauce, black bean sauce, miso butter, or teriyaki, which gives you a chance to mix things up.