Chicken With Bok Choy And Baby Corn Recipes

CHICKEN WITH BOK CHOY AND BABY CORN

Steps:

• Heat 1 tablespoon oil in a wok or large frying pan over high heat until hot. Add the chicken and stir-fry tossing frequently for about 5 minutes or until just tender. Transfer chicken to a plate.
• Heat remaining (1 tablespoon) in pan over medium to high heat and stir-fry the bok choy, corn and garlic for 5 minutes. Add chicken and soy sauce and toss over high heat.

STIR-FRIED CHICKEN WITH BOK CHOY

Steps:

• In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.

CHICKEN WITH BOK CHOY AND BABY CORN

Steps:

• Cut chicken across the grain into 1-inch-wide slices and toss with soy sauce, garlic, ginger, and 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook chicken in 1 layer, without stirring, 2 minutes.
• While chicken cooks, cut bok choy crosswise into 1/2-inch pieces. Add to chicken (do not stir) and cook, covered, until bok choy is tender, about 4 minutes. Stir together Sherry, cornstarch, and sugar.
• Stir mushrooms, corn, Sherry mixture, and 1/2 teaspoon salt into chicken mixture and simmer, uncovered, stirring occasionally, until sauce is thickened slightly and chicken is cooked through, 1 to 2 minutes.

CHICKEN STIR-FRY W/ BABY CORN

Steps:

• Thinly slice the chicken. In a small bowl, combine cornstarch with stock and soy sauce. Heat oil in wok, stir fry garlic and ginger until golden. Add chicken and stir fry 3-4 minutes, transfer to a bowl. Reheat oil;add bok choy and baby corn. Stir fry about 4 minutes, until bok choy is slightly softened and corn is lightly browned. Return chicken to wok with cornstarch mixture and pepper; cook, stirring to thicken slightly. Serve with steamed rice.

STIR-FRIED CHICKEN AND BOK CHOY

Steps:

• In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
• Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
• Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.