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Oyster Sauce Chicken with Bok Choy

Photo: Oyster Sauce Chicken with Bok Choy

TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

CHICKEN:
  • 6 boneless and skinless chicken thighs, cut into 2-inch cubes
  • Pinch salt
    SAUCE:
    • 1 tablespoon light soy sauce
    • 1 heaping teaspoon Guilin chili sauce
      STIR-FRY:
      • 1 tablespoon peanut oil
      • 1-inch piece fresh ginger, peeled and thinly sliced into coins
      • 1 tablespoon Shaohsing rice wine
      • 4 fresh shiitake mushrooms, sliced
      • 4 baby bok choy, white parts cut into 1-inch pieces leaving green parts whole
      • 2 large scallions, thinly sliced
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      Directions

      For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.

      For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside.

      For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry for a few seconds. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.

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      5

      Newest Ratings and Reviews

      Read all 12 reviews

      • on August 18, 2012

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        I have made this dish twice and it is superb...The only thing I did differently was, fry rice noodles to put on top. Very lovely to look at and delicious to eat. Thanks for the recipe.

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      • on June 07, 2012

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        Just prepared this and it was absolutely wonderful. So easy and quick. We added fresh asparagus and the bok choy was right out of the garden. I think this will be a great basic recipe to use with other proteins and vegies. Thanks for inspiring us to start trying our hand a Chinese cooking. We bought a wok according to your directions on one of your shows and are loving it. Thanks so much.

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      • on June 04, 2012

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        I cooked this dish Sunday and it was inexpensive ($40, fast and easy. I was really pleased with the out come. It was flavorful. I did not have to add anything to the dish when it was done. I ate it over jasmine rice. I did use pre-sliced ginger because it was hard to find fresh in the store and the farmers market and Asian market were closed. Otherwise everything else was easy to find in the local grocery store.

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