Gingery Stir-Fried Chicken and Bok Choy | America's Test Kitchen

Ingredients

• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 1 cup water
• 1 pound boneless, skinless chicken breasts, trimmed of excess fat, and prepared according to illustrations below
• 2 tablespoons toasted sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon unbleached all-purpose flour
• 1/4 cup low-sodium chicken broth
• 2 tablespoons dry sherry
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon granulated sugar
• 1/4 teaspoon red pepper flakes
• 4 teaspoons minced fresh ginger (from 1 1/2-inch piece)
• 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
• peanut oil or vegetable oil
• 1 small head bok choy (about 1 pound), stalks and greens separated, stalks cut on bias into 1/4-inch slices and greens cut into 1/2-inch strips
• 1 small red bell pepper, cut into 1/4-inch strips