Bok Choy

Ginger Chicken w/ Braised Baby Bok Choy

by:
January 11, 2010
0
0 Ratings
Ginger Chicken w/ Braised Baby Bok Choy
  • Serves 1
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

What You'll Need
Ingredients
  • 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
Directions
  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.
Tags:
Contest Entries

See what other Food52ers are saying.

Popular on Food52

2 Reviews

Moni
Moni November 7, 2012
I should add that I tripled the recipe.
 
Moni
Moni November 7, 2012
Pretty good flavors. With ingredients like soy sauce, vinegar, ginger and a touch of hot sauce - you can't go wrong. The trouble I had with the recipe was in the cooking of the meat. I'm not an expert at cooking big chunks of meat and was a bit surprised that the recipe called for a mere 5 minutes of cooking on each side of breast. Even after pounding the meat before cooking and adding 10 minutes of extra cooking, the meatier ends remained uncooked on the inside. I ended up cutting the breasts into thirds right in the skillet so that the meat would cook evenly. I also added a bit more oil (sesame + toasted sesame) to keep the mushrooms, onions and chicken from sticking. It was unclear to me from the recipe when to add the toasted sesame oil.