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Cherie McKay's Oyster Sauce Chicken with Bok Choy

Cherie McKay's Oyster Sauce Chicken With Bok Choy

6 boneless, skinless chicken thighs/ breasts, cut into cubes
Ground pepper and salt to taste
1 Tablespoon cornstarch

1/2 cup vegetable stock (chicken works just as well)
1 Tablespoon cornstarch
1 Tablespoon oyster sauce
1 Tablespoon light soy sauce
1 teaspoon chilli sauce

Stir Fry:
1 Tablespoon canola oil
Fresh ginger, peeled and thinly sliced
1 Tablespoon rice wine
4 shiitake mushrooms, sliced
2 large green onions, thinly sliced
4 baby bok choy, white parts cut into 1 inch pieces leaving green parts whole.

For chicken: In a large bowl sprinkle chicken with salt and pepper, cornstarch and toss to coat.

For sauce: In a smaller bowl, combine stock, cornstarch, oyster sauce, soy sauce and chilli sauce. Mix well.

Stir fry: Heat a wok over high heat and, when the wok starts to smoke, add the 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 green onion.
Transfer to a serving dish, garnish with the remaining green onion and serve immediately with rice.

(Broadcast: 12 June 2012)