Fresh Direct sent me two big containers of bok choy on accident. I turned my lemon into a bangin' chicken dish. Oddly enough, the sauce smelled like it would be super strong but came out tasting mild and my sous chef described it like a "brown gravy". I've never made this before. I hope that's how it's supposed to taste! Either way, it was yummy!
What you need:
2 boneless and skinless chicken breasts, cut into 2-inch cubes
Pinch salt
Freshly ground pepper
1 tablespoon cornstarch
Pinch salt
Freshly ground pepper
1 tablespoon cornstarch
SAUCE:
1/2 cup vegetable stock
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon black bean sauce with garlic
1/2 cup vegetable stock
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon black bean sauce with garlic
STIR-FRY:
1 tablespoon sesame oil
1 tsp Mirin
6 baby bok choy, white parts cut into 1-inch pieces leaving green parts whole
DIRECTIONS
For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.
For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and black bean sauce. Mix well and set aside.
For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the oil. Add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the Mirin and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat. Transfer to a serving dish, serve immediately.
1 tablespoon sesame oil
1 tsp Mirin
6 baby bok choy, white parts cut into 1-inch pieces leaving green parts whole
DIRECTIONS
For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.
For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and black bean sauce. Mix well and set aside.
For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the oil. Add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the Mirin and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat. Transfer to a serving dish, serve immediately.
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