Stir-fried bok choy with chickenis among the easiest,yet flavorful preparations of Asian dishes that I like to cook. Bok choy pairs beautifully with almost anymeat or fish, and if you don’t want to use meat, it is also exceptional on its own too! You could also swap out the bok choy forother greens including broccoli.
Original photo source via myrecipes
Lets being cooking!
|Bok choy||2-6 bunches (approx. 1.5 lbs)||Washed and trimmed (leafy ends)|
|Garlic||2 cloves (about 1 tbsp)||finely minced|
|Spring onions||2 Tbsp||Adjust according to preference|
|Chicken||6 boneless chicken thighs||diced into 2 inch cubes|
|Sugar||a pinch||Adjust to taste|
|Oyster Sauce||3.5 Tbsp||Adjust to taste|
|Oil||2 Tbsp||Add moreif needed|
|Rice Vinegar||2 Tbsp|
|Chilli flakes||a pinch||Adjust to taste|
|Soy Sauce||1 Tsbp|
- Combined oyster sauce, soy sauce, rice vinegar, and sugar in a bowl. Set aside.
- Heat oil in a skillet, saute pan, or a wok over high heat for about 5 minutes. When it shimmers, add oil, garlic and ginger. Stir for a few minutes and add in the cubed chicken.Cook, stirring constantly, until meat is cooked through, about 3 minutes.
- Add bok choy, and stir-fry for 2 minutes. Add the sauce mixture, then cover it and allow to cook for 2 to 3 minutes more – this way the sauce can be absorbed and the sauce will thicken. You also want to make sure that baby bok choy has softened nicely at its base.
- Remove from the pan and serve on a warm plate. Garnish with spring onions and enjoy!