Not to toot my own horn, but this was a restaurant-quality meal. It had so many flavors and textures, and was so satisfying on its own. This was a wonderful make-ahead-weekday meal because it easily makes 4-5 portions, so if you’re ok with eating this every day, you’re all set for the week!
It’s hard to say what the best part of this recipe was, so here’s a list: ingredients are cheap*, it requires the use of one large skillet (i.e. less cleaning), it makes a large amount, and it’s healthy! When you google “Chicken and bok choy” most of the recipes are on health food sites because bok choy is a nutrient-dense food, as I talk about in my Pork Chops with Bok Choy recipe. I recommend you buy bok choy from either an Asian grocery store (H Mart), Trader Joe's, or Roche Bros @ Downtown Crossing (I bought 1.3 lbs for $2.70, prices may vary between locations).
*I cook Asian-style food enough so that I have the basics (soy sauce, rice vinegar, sesame oil, etc) on-hand at all times, so I don’t count those in my shopping list. You can substitute Sherry with a dry white wine, but I don’t recommend to omit it completely. Sherry is a one-time cost and can be used in many different recipes, so it’s worth buying and keeping for later.
Ingredients: 1/2 cup low-sodium chicken broth 3 tbsp soy sauce 1 tbsp sherry 1 tbsp sugar 1 tsp cornstarch, dissolved in 1 tbs water 1/2 tsp rice vinegar 1/2 tsp sesame oil 1/2 tsp crushed red pepper 7 tbsp canola oil 3/4 lb oyster mushrooms, thickly sliced 1 lb skinless, boneless chicken breasts (I had two very large breasts, I don’t know what the weight was) Salt & pepper 1 lb bok choy (baby or regular), thickly sliced crosswise 1 red bell pepper, chopped 2 tbsp chopped fresh ginger 1 garlic clove, minced Steamed or white rice (optional)
Directions: Combine chicken broth, soy sauce, sherry, sugar, dissolved cornstarch, rice vinegar, sesame oil, and crushed red pepper in a bowl and whisk thoroughly until combined.
In a large skillet, heat 2 tbs oil on high heat. Place mushrooms in skillet and cook for about 6 minutes, flipping occasionally, until golden. Transfer mushrooms to a bowl. In the same skillet, heat another 2 tbs oil, generously salt & pepper your chicken, and cook in skillet until almost cooked through. Transfer to the bowl with mushrooms. Again in the skillet, heat 2 tbs oil and cook bok choy and red pepper until just cooked through and slightly soft but still crunchy. Transfer to bowl with chicken and mushrooms. In the skillet over medium heat, add 1 tbs oil and cook ginger and garlic until fragrant, then transfer all contents of the bowl into the skillet and stir until all the flavors have combined. Whisk the broth and soy sauce mixture, then pour over contents of skillet. Let the mixture come to a boil and thicken (mine didn’t but it was still good). Transfer to a serving dish and serve over steamed or white rice.
Recipe from Food & Wine