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
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      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.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      4

      Newest Ratings and Reviews

      Read all 20 reviews

      • on November 09, 2014

        Flag

        Restaurant quality for sure! The sauce is light yet very tasty with some real complex flavors. My wife and two teenage sons loved it and went in for seconds. I made it last week with boneless-skinless breasts and it wasn’t as good as with the thighs. And this time I blanched the bok choy stalks for two minutes and they were much more tender. This tasty dish will be a regular menu item in our house and I would serve this to company without hesitation.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on February 23, 2014

        Flag

        Delicious dish! I used Siracha instead of the chili sauce called for. But it was awesome. I will definitely make this again. My favorite Bok Choy recipe so far!

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on February 19, 2014

        Flag

        OMG!!! This is one of the BEST recipes I've ever cooked and I LOVE cooking and cook every night! I substitute the chicken broth with white wine and the mushrooms with snow peas.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      MasterChef Canada

      Get Cooking Channel on your TV.