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
Save Recipe

Ingredients

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

  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.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Chicken Thighs with Creamy Mustard Sauce

Tony's Chicken Tenders with Honey Mustard Sauce

Chicken with Mustard Mascarpone Marsala Sauce

Chicken Piccata

Perfect Roast Chicken

Chicken Enchiladas

Chicken Tortilla Soup

Chicken Stew