MainsNovember 11, 2018
Chicken and Bok Choy
Stir fried goodness. Classic flavors, easy to make, deliciousness maximized.
Serves: 4
Time: 45 minutes
Mise en Place
Staples
- 1/4 cupsoy
- 3 tbsseasame oil
- 1.5 tbsrice wine vinegar
- 2 tbswater
- .5 tbscorn starch
- red pepper flake to taste
- canola oil
Veggies
- 4 baby bok choyleaves + stems separated, stems sliced
- 1 largecarrot, in coins
- 6 clovesgarlic, minced fine
- 2 inch pieceginger, minced fine
Meat
- 1 1/2 lbchicken, sliced bite sized
Equipment
- 7bowls
- 1wok, hot
Directions
- whisk soy, seasame oil, rice wine vinegar, and corn starch together to make sauce base
- toss chicken with 4 tbs of sauce base, let marinate ~30 minutes
- add water to sauce base
- cook chicken in batches in wok, evac and set aside
- cook carrots in wok for a few minutes
- add bok choy stems and cook for a few minutes
- add garlic + ginger and cook for one minute
- add bok choy leaves and let wilt slightly
- add sauce and chicken + juices
- bring to a boil and reduce sauce to desired consistency
- serve over rice