Name: Oyster Sauce Chicken with Bok Choy
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 6 boneless and skinless chicken thighs, cut into 2-inch cubes; Pinch salt; Freshly ground white pepper; 1 tablespoon cornstarch; 1/2 cup vegetable stock; 1 tablespoon cornstarch; 1 tablespoon oyster sauce; 1 tablespoon light soy sauce; 1 heaping teaspoon Guilin chili sauce; 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.

Oyster Sauce Chicken with Bok Choy

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Directions

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