Recipe courtesy of Ching-He Huang

Oyster Sauce Chicken with Bok Choy

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.
  2. For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside.
  3. 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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