I am so in love with Asian cooking so much that my kitchen is packed with all sorts of Asian sauces and ingredients.I think Asian dishes are usually healthy, full of flavor and always include vegetables which I love.Every week I love to go to the Chinese market because they have a wide selection of vegetables and spices.Since I am a subscriber of Martha Stewart’s everyday food magazine, I recently came across a recipe for stir-fried chicken with bok choy and I just had to try it.This recipe was so tasty and up my alley that I had to share it with you .The dish includes bok choy which is one of my favorite Asian greens.You will certainly love this dish.
1/4 cup soy sauce 2 garlic cloves thinly sliced
1 tablespoon rice vinegar 2 teaspoons minced fresh ginger
2 tsp light brown sugar 4 cups roughly chopped bok choy
1 pound boneless chicken thighs 1 small jalapeno chili sliced
4 tablespoons cornstarch cooked rice for serving
2 tbsp olive oil
- Combine soy sauce, vinegar, brown sugar and 3 tablespoons water and set aside.
- Slice chicken into strips and toss with cornstarch until coated.
- In a large wok or skillet, heat oil , garlic and ginger over medium high heat until fragrant about 1 minute.
- Add chicken in a single layer pressing against pan to sear.Cook stirring until browned and cooked through, about 7minutes.
- Add bok choy , red pepper, and jalapeno chili and cook until bok choy slightly wilts about 1 minute.
- Add soy sauce mixture and cook until sauce thickens slightly , about 2 minutes
- Serve over rice.Yummy!