6 oz boneless and skinless chicken breast, cut into thin pieces
2 tablespoons oil
1 inch piece ginger, peeled and sliced into pieces
Marinade:
1/2 tablespoon soy sauce
1/2 tablespoon cornstarch
Sauce:
1/2 tablespoon oyster sauce
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper
1 teaspoon wine
1/2 teaspoon sugar
Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well. Cut the bok choy into pieces. Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and velvety smooth. Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook. Dish out and serve immediately with steamed white rice.