Tuesday, May 8, 2012

Easy Chicken and Bok Choy Stir Fry

Let's face it...most people think that there just isn't enough time in a day!! If you're crunched on time and craving some restaurant style stir fry, then look no further!! This stir fry is delicious, packed with veggies and protein, and takes 25 minutes to make AND prepare!!

You will need:

10 ounces of chicken thighs cut into bite sized pieces
9 ounces of mushroom chopped into bite sized pieces
11 ounces of baby bok choy(or 5 small bunches)
half of an onion sliced
3 cloves of chopped garlic
1 tsp of freshly grated ginger
1/4 tsp of msg(optional)
1/8 tsp of salt
some black pepper
peanut oil
2 tsp of cornstarch with a little bit of water(you will also add 1 tsp to the chicken while it's marinating).
green onion for garnish
dried red chilis(optional)

For the sauce you will need:

2/3 cup of water
1 T of good fish sauce
2 T of good oyster sauce
1 T of soy sauce
1/2 T of sugar
2 T of rice wine

Make your sauce and set it aside. Meanwhile, chop up your chicken into bite sized pieces. Add 3 T of the sauce to your chopped chicken. Add in your black pepper, 1 tsp of cornstarch, and 1 tsp of ground ginger. Mix to combine and allow to marinade while you work on your veggies.

Wash and pick apart your baby bok choy and set aside. Clean and chop up your mushrooms and set aside as well.

Add in some peanut oil into a hot wok(medium high heat). Throw in your sliced onions. Add in a pinch of salt and cook for 1 minute. Add in your chopped garlic. Cook for 20 seconds or until fragrant. Add in your marinaded chicken. Stir fry until cooked through.

Add in your mushrooms plus a little bit of reserved sauce so nothing sticks to the pan. The mushrooms I use take a little bit longer to cook so if you use a different kind it may cook faster so keep an eye on it. Put the lid back on(turn down the heat a bit) and allow to steam until cooked to your liking.

Remove lid, stir, and then add in your baby bok choy. Add in the rest of the reserved sauce, stir again, and allow to cook uncovered for 1-2 minutes. After 2 minutes, mix 2 tsp of cornstarch(or more if you like more gravy-like)and a bit of water together, make a well down the middle of the wok, and pour the cornstarch in. Mix it well with the sauce, give everything one more big stir, and allow it to cook for one more minute to thicken. Add in some more black pepper if desired and also some dried red chili too!

Garnish it with some sliced scallions and serve hot with some steamed rice!! YUMMY!!! :)

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