Recipe courtesy of Ching-He Huang
Save Recipe Print
30 min
20 min
10 min
4 servings




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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Tony's Chicken Tenders with Honey Mustard Sauce

Recipe courtesy of The Neelys

Chicken with Mustard Mascarpone Marsala Sauce

Recipe courtesy of Giada De Laurentiis

Chicken Satay with Spicy Peanut Sauce

Recipe courtesy of Food Network Kitchen

Fried Oysters

Recipe courtesy of The Neelys

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Marsala

Recipe courtesy of Tyler Florence

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories