Asian Chicken with Baby Bok Choy in White Sauce
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 3-4
Ingredients
  • 2 chicken breasts, trimmed of fat and cut into 1 inch cubes
  • 3 Tbsp fish sauce
  • 3 Tbsp rice vinegar
  • ¼ cup dry sherry
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp honey
  • 1 Tbsp finely chopped fresh peeled ginger root
  • 1 garlic clove, minced
  • Pinch red pepper flakes
  • ⅛ tsp salt
  • 1 Tbsp cornstarch
  • 6 oz baby bok choy, cut into 1 inch slices (You can use regular bok choy – just chop it into roughly bite-sized lengths.)
  • 3 green onions, chopped
  • ¼ cup sliced almonds
  • 2 ½ Tbsp peanut oil, divided
Instructions
  1. Whisk together fish sauce through cornstarch to make marinade.
  2. Mix marinade with chicken in a large zip-lock bag and marinate in the refrigerator 2 hours or overnight if more convenient.
  3. Heat a large skillet over medium high heat and toast almonds until lightly browned.
  4. Remove almonds to a bowl.
  5. Heat 1 Tbsp peanut oil in skillet over medium high heat.
  6. Stir-fry bok choy about 3 min until wilted and thicker portions are tenderized a bit but still have some crunch.
  7. Remove to bowl with almonds.
  8. Heat another 1 ½ Tbsp oil in skillet.
  9. Remove chicken pieces from marinade and add to skillet, reserving marinade.
  10. Cook chicken pieces, turning and rearranging as necessary to make them white/opaque on all sides, about 6 minutes.
  11. Add marinade to pan, scraping bottom of pan with a wooden spatula to bring up any browned bits, cover and simmer about 3 minutes until chicken is steamed through.
  12. Add bok choy, almonds and green onions to pan and stir about 2 minutes until heated through.
  13. Serve over rice.
Recipe by Savory Nature at http://savorynature.com/2013/11/13/asian-chicken-with-baby-bok-choy-white-sauce/