Ginger Chicken w/ Braised Baby Bok Choy

By • January 11, 2010 2 Comments

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Author Notes: This is a riff on one of my favorite dishes from one of my favorite Asian restaurants. I like to serve it over brown basmati rice. Note: This dish also works very well with either beef or tofu, and can be easily doubled or quadrupled!RellaBellaK

Serves 1

  • 2 teaspoons vegetable oil
  • 1/2 teaspoon toasted sesame oil
  • 1 small onion, chopped
  • 1 garlic clove, sliced thinly
  • 6 ounces cremini (baby bella) mushrooms, sliced
  • 2 teaspoons soy sauce
  • 2 teaspoons rice vinegar
  • 1/4 teaspoon hot sauce
  • 1/2 inch chunk of ginger, peeled and sliced into very thin strips
  • 2 baby bok choy, cut in half lengthwise
  • 1 boneless, skinless chicken breast
  1. Heat oil in large skillet and saute onion until soft, 4-5 minutes. Add garlic and cook 5-6 minutes more. Add mushrooms and cook until they are soft and have released their juices, 8-10 minutes.
  2. Add soy sauce, hot sauce, vinegar, & ginger, stirring to combine.
  3. Add baby bok choy, cut side down. Cook 2 minutes, then flip over and cook 2 minutes on the other side. Remove from skillet and set aside.
  4. Add chicken to skillet, stirring to coat in sauce. Cover and cook 4-5 minutes on each side until cooked through.

More Great Recipes: Entrees|Chicken|Chicken Breasts

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