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ginger soy chicken stir fry with baby bok choy and shiitake mushrooms in a wide horizontal shot, savory glossy sauce, served in a dark bowl over rice, on a stone table, natural light, shallow depth of field, landscape orientation

Ginger Soy Chicken Stir Fry

A quick weeknight dinner with warm and cozy ginger chicken in a rich soy sauce with bok choy and mushrooms.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs sliced
  • 2 tbsp fresh ginger grated
  • 1/4 cup soy sauce
  • 1 tbsp mirin
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 2 cloves garlic minced
  • 3 cups baby bok choy chopped
  • 1 cup sliced shiitake mushrooms

Method
 

  1. Whisk the soy sauce, mirin, sugar, and cornstarch with 2 tablespoons water in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil and the mushrooms and stir-fry 3 minutes.
  4. Add the ginger and garlic and cook 30 seconds, then toss in the bok choy and cook 2 minutes until wilted.
  5. Return the chicken, pour in the sauce, and toss until thick and glossy, about 2 minutes.
  6. Serve over rice.

Notes

Add the bok choy stems first and the leaves last so everything finishes evenly.