Saturday, June 5, 2010

Chicken with Bok Choy

8 oz. chicken thighs
3/4 tbsp. soy sauce
3/4 tbsp. cornstarch
1 lb. Bok Choy
1/2 c. water
1/4 tsp. salt
1 slice ginger root
4 slices garlic
1 tbsp. oyster sauce (or soy saucer)
1 tbsp. soy sauce
1 tsp. sugar
1 tsp. cornstarch
1/4 c. water

Slice the chicken and place in a medium mixing bowl or large zilpoc bag; add the soy sauce and cornstarch and mix; set aside for later use.

Heat the wok (or pan) then add 4 tablespoons oil; stir fry Bok Choy with 1/4 teaspoon salt, 1/2 cup water until it becomes limp, remove from heat and set aside.

Heat the wok (or pan) then add 4 tablespoons oil, stir fry the ginger root and garlic until fragrant, stir fry the chicken slices until cooked. Add the remaining indgredients, turn heat to high and stir quickly to mix. Remove and place on top of the Bok Choy (or mix with Bok Choy).

1 comment:

  1. I'm making this tonight. I talked to our Chinese neighbor and the recipe she suggested making with the cabbage sounded just like this.