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:
    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

      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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