BOK – CHOY CHICKEN WITH GARLIC SAUCE Recipe

Ingredients:

  • 3 medium chicken breasts, boneless and skinless
  • 3 large bok- choy stalks with leaves

Marinade:

  • 1 tbsp Chinese rice wine or dry sherry
  • 1 green onion, diced 2 tsp cornstarch
  • Sauce:
  • ¼ cup low – sodium chicken broth 2 tbsp water
  • 1 tsp white rice vinegar 1 clove garlic, finely chopped
  • ¼ tsp salt

Other:

  • 1 tsp cornstarch 4 tsps water
  • 4 to 5 tbsp oil for stir – frying, as needed

Cooking Instructions:

  1. Cut the chicken into thin strips about 2 – inches long. Add the rice wine or sherry, green onion and the cornstarch. Marinate the chicken for 30 minutes.
  2. While the chicken is marinating, prepare the bok – choy and the sauce. Separate the bok – choy leaves and stalks, and cut both cross – wise into thin strips.
  3. Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.
  4. Heat  wok and add 2 tbsp oil. When oil is ready, add the chicken and stir – fry until it turns white and is nearly cooked. ( Stir – fry in two batches if necessary ). Drain the stir – fried chicken on  paper towels.
  5. Clean out the wok and add 2 – 3 tbsp oil. When oil is ready, add the bok – choy stalks. Stir – fry briefly and add the leaves.
  6. Push the bok – choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Add the cornstarch/ water mixture to the sauce and stir rapidly to chicken.
  7. Add the chicken. Mix through and serve hot. Serve 4.

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