| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 6 boneless and skinless chicken thighs, cut into 2-inch cubes
- Pinch salt
- Freshly ground white pepper
- 1 tablespoon cornstarch
- 1/2 cup vegetable stock
- 1 tablespoon cornstarch
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 heaping teaspoon Guilin chili sauce
- 1 tablespoon peanut oil
- 1-inch piece fresh ginger, peeled and thinly sliced into coins
- 1 tablespoon Shaohsing rice wine
- 4 fresh shiitake mushrooms, sliced
- 4 baby bok choy, white parts cut into 1-inch pieces leaving green parts whole
- 2 large scallions, thinly sliced
Instructions
- 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 chili 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 peanut oil. Add the ginger and stir-fry for a few seconds. Then 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 rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 435 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 59 g |
| Cholesterol | 272 mg |
| Sodium | 598 mg |
Reviews
Very good sauce. My husband and I loved it.