A delightful stir-fry dish combining tender chicken, fresh vegetables, and a flavorful sesame-ginger sauce.
In a medium bowl, whisk together the chicken broth, soy sauce, white wine, sugar, cornstarch, rice vinegar, sesame oil, and red pepper flakes until smooth.
Mixing the sauce thoroughly ensures a smooth consistency and even flavor distribution.
Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Sauté the onion until softened, about 5 minutes. Add the mushrooms and cook until tender, another 5 minutes. Transfer to a plate.
Cooking the vegetables first allows them to develop a rich flavor without overcooking.
Season the chicken with salt and pepper. Add another tablespoon of oil to the skillet and cook the chicken until golden and cooked through, about 4 minutes per side. Transfer to the plate with the vegetables.
Ensure the skillet is hot before adding the chicken to achieve a nice sear.
Add the remaining oil to the skillet and stir-fry the bok choy until crisp-tender, about 3 minutes. Transfer to the plate with the chicken and vegetables.
Cut the bok choy into even pieces for uniform cooking.
Add the ginger and garlic to the skillet and cook until fragrant, about 1 minute. Return the chicken and vegetables to the skillet.
Cooking the aromatics briefly releases their flavors without burning them.
Whisk the sauce again and pour it into the skillet. Bring to a boil and simmer until slightly thickened, about 2 minutes. Serve hot.
Stirring the sauce continuously prevents it from clumping and ensures even thickening.
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