Rating: 2.5 stars
75 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 8
  • 1 star values: 38

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Credit: Quentin Bacon

Recipe Summary

total:
25 mins
hands-on:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk the egg whites, sesame seeds, ¼ cup cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper. Dip the chicken in batter and shake off excess.

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  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add half the chicken.

  • Cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.

  • In a small bowl, combine the soy sauce, ginger, sugar, 1 tablespoon water, and remaining teaspoon cornstarch.

  • Heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the bok choy and cook, turning, until just starting to soften, 1 to 2 minutes.

  • Add the soy sauce mixture and jalapeño and cook until liquid has thickened slightly and bok choy is tender, 3 to 4 minutes. Serve with the chicken.

Nutrition Facts

434 calories; fat 22g; saturated fat 2g; cholesterol 94mg; sodium 831mg; protein 41g; carbohydrates 15g; fiber 2g.
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