Oyster Sauce Chicken with Bok Choy
Course: Dinner, Main DishCuisine: ChineseDifficulty: Easy
Servings
4
servingsCooking time
20
minutesTotal time
30
minutesIngredients
- Chicken
6 boneless and skinless chicken thighs, cut into 2-inch cubes
Pinch Salt
Freshly Ground White Pepper
1 tablespoon Cornstarch
- Sauce
1/2 cup Vegetable Stock
1 tablespoon Cornstarch
1 tablespoon Oyster 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
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.
