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Bok Choy Chicken

Tuesday, February 6, 2024 1:59

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They had some lovely looking Bok Choy on offer in our local shops on Saturday last when I did my shopping and so I picked some up. A friend of mine had recommended this recipe for a Bok Choy and Mushroom stir fry that I wanted to try that was also Vegan. It looked fabulous!

The weather was really poor that day, and we had my brother in law with us, so I was in a bit of a rush to get what I needed and be done, so I unfortunately forgot to get some of the ingredients needed to make the recipe. Mushrooms and chilies. Kind of integral to the dish!

Its been snowing and blowing every day since then so I haven’t been able to get back to the shops to pick up any either. Today I decided to cook the Bok Choy while it was still lovely and fresh and I found this fabulous looking Bok Choy Chicken Recipe on a page called Rasa Malaysia.

I have made her recipes before and they have always turned out very well. They are also very authentic. This stir fry used very few ingredients, and I had everything I needed to use to make it.

I am still playing around with Vegan and Vegetarian recipes, but I do have two freezers with lots of meat in them that I need to use. I can’t really afford to get rid of it. So for the most part I will be eating plant based, but I will also be mixing in meat recipes until it is all gone.

I am still not sure I can go totally Vegetarian, but I am quite confident that I can quite happily eat more plant based meals in general.

This today has chicken in it. It would be very easy to make Vegan however simply by replacing the chicken with Tofu bits or Tempeh.

What you have here is a delicious stir fry with beautifully marinated pieces of chicken, stir fried together with some ginger and Bok Choy along with a delicious Asian sauce, that is very simple to put together.

The whole thing is a very simple stir fry actually, with not a ton of ingredient,. so the preparation is quite quick and simple as well. Quite often I will be put off from making certain things because they ask for too many different things or outrageously different or expensive ingredients.

This was quite doable and I went with it. I am really pleased that I did! This was a winner!

WHAT YOU NEED TO MAKE BOK CHOY CHICKEN

If you keep a well stocked larder of Asian ingredients you may well have everything you need to make this tasty stir fry in your kitchen right now! I always have them on hand because I love to make my own Chinese dishes! Once opened these things will keep in the refrigerator for quite a while, even so I don’t recommend buying very large bottles of them unless you cook Chinese food really often!

For the sauce:

1/2 TBS of Chinese oyster sauce
2 TBS cold water
1/4 tsp toasted sesame oil
1/4 tsp white pepper
1 tsp Mirin
1/2 tsp sugar

For the chicken:

6 ounces (170g) boneless, skinless chicken breast (I used one large one)
1/2 TBS dark soy sauce
1/2 TBS cornstarch (corn flour)

You will also need:

2 TBS oil (divided)
8 ounces (1/2 pound/227g) Bok Choy, washed well and cut into bite sized pieces
1 inch piece of fresh gingerroot, peeled and cut into thin coins

Quite often my sister and I will share ingredients such as Oyster sauce, etc. Just slip half of it into a clean jar and label, including the use by date. Pop into the refrigerator to store. I have never frozen it, so I can’t say for sure if you can freeze these things or not!

I always have both light and dark soy sauces in my cupboard, refrigerator. Today I used the dark one as it has a stronger flavor.

Toasted Sesame oil will give you a lot more flavor than regular sesame oil.

I buy my chicken breasts in large packs and then divide and freeze them individually. They don’t take long to thaw out when it comes time to use them. About 15 minutes in the bag, set into a pan of cold water and they are ready to slice and use.

Bok Choy can be found in the fresh vegetable section of the shops. Bok choy contains the minerals potassium, magnesium, and calcium, which work to help naturally regulate your blood pressure. It is beautiful in a stir fry.

I use Organic Gingerroot, not the one that comes from China. It is much thinner, but has a lovely strong ginger flavor. You can find it in the fresh produce section of the shops as well. Its usually near the garlic and potatoes.

HOW TO MAKE BOK CHOY CHICKEN

This is really simple to make. All you need is a large skillet or wok to stir fry your ingredients in. If you have everything prepped and ready to go you can be enjoying this in about 10 minutes!

Begin by marinating your chicken. Slice your chicken breast crosswise into thin pieces. Whisk the soy sauce and corn flour together in a bowl. Toss together to coat the chicken and set aside to marinate for about 10 minutes.

Whisk together all of the sauce ingredients in a small bowl. Set aside.

Wash your Bok Choy really well, getting in between the leaves. Pat dry. Slice crosswise into bite sized pieces, discarding the base ends.

Heat 1/2 TBS of oil in a large non-stick skillet or wok until hot and almost smoking. Add the chicken pieces and quickly stir fry until the chicken is opaque and just cooked through. Scoop out to a small bowl and set aside.

Add the remaining oil to the pan, heat and add the gingerroot. Stir fry until fragrant, about 30 to 40 seconds. Add the chicken back to the pan and do a few stirs. Add the chopped Bok Choy and stir to combine well.

Add the sauce, and toss to coat everything. Continue to stir fry until the Bok Choy is just crispy tender. Do not over cook.

Serve immediately. Steamed rice goes well with this.

This was absolutely delicious, so much so that I had to use restraint from eating the whole thing myself. With lovely crisp Bok Choy, tender pieces of flavorful juicy chicken and a wonderfully flavored sauce.

Everything worked together in perfect balance. The textures, the flavors, etc. I also loved that it was very quick and easy to make. I give this two thumbs up!

I just love Asian flavors and cooking. They are fresh and delicious and usually go together very quickly. If you are also a fan you might also enjoy the following recipes:

TERIYAKI BEEF STIR FRY - I love stir fries. They are a great way of using up odds and ends of vegetables and small amounts of meat. They are also very adaptable to what vegetables you have on hand. This one boasts a lush teriyaki sauce, tender pieces of steak and crispy tender vegetables.

CANTONESE CHICKEN CHOP SUEY – A rainbow of colors, textures and flavors. Chicken, fresh vegetables, cashew nuts, and a delicious mix of saucy ingredients and honey. Serve with crispy chow mien noodles and rice for a real oriental treat!

Yield: 2

Author: Marie Rayner

Bok Choy Chicken

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

This is a quick, easy and delicious meal with fresh Asian flavors. If you have all of your ingredients prepped and assembled ahead of time it goes together in a flash! Quick, easy, healthy and delicious!

Ingredients

For the sauce:

1/2 TBS of Chinese oyster sauce
2 TBS cold water
1/4 tsp toasted sesame oil
1/4 tsp white pepper
1 tsp Mirin
1/2 tsp sugar

For the chicken:

6 ounces (170g) boneless, skinless chicken breast (I used one large one)
1/2 TBS dark soy sauce
1/2 TBS cornstarch (corn flour)

You will also need:

2 TBS oil (divided)
8 ounces (1/2 pound/227g) Bok Choy, washed well and cut into bite sized pieces
1 inch piece of fresh gingerroot, peeled and cut into thin coins

Instructions

Begin by marinating your chicken. Slice your chicken breast crosswise into thin pieces. Whisk the soy sauce and corn flour together in a bowl. Toss together to coat the chicken and set aside to marinate for about 10 minutes.
Whisk together all of the sauce ingredients in a small bowl. Set aside.
Wash your Bok Choy really well, getting in between the leaves. Pat dry. Slice crosswise into bite sized pieces, discarding the base ends.
Heat 1/2 TBS of oil in a large non-stick skillet or wok until hot and almost smoking. Add the chicken pieces and quickly stir fry until the chicken is opaque and just cooked through. Scoop out to a small bowl and set aside.
Add the remaining oil to the pan, heat and add the gingerroot. Stir fry until fragrant, about 30 to 40 seconds. Add the chicken back to the pan and do a few stirs. Add the chopped Bok Choy and stir to combine well.
Add the sauce, and toss to coat everything. Continue to stir fry until the Bok Choy is just crispy tender. Do not over cook.
Serve immediately. Steamed rice goes well with this.

Did you make this recipe?

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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com

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Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: https://www.theenglishkitchen.co/2024/02/bok-choy-chicken.html

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