Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Marinate the
Boneless, Skinless Chicken Thighs (4)
in
Sesame Oil (1 Tbsp)
,
Light Soy Sauce (1/2 Tbsp)
,
Corn Starch (1 Tbsp)
, and
Ground Black Pepper (1 dash)
. Allow the chicken to marinate for 20-30 minutes at room temperature.
Step 2
Prepare the stir-fry sauce by combining
Chicken Stock (3 Tbsp)
,
Light Soy Sauce (1 Tbsp)
,
Sesame Oil (1 Tbsp)
,
Rice Vinegar (1 Tbsp)
, and
Granulated Sugar (1 tsp)
.
Step 3
Heat
Cooking Oil (2 Tbsp)
and
Sesame Oil (1 Tbsp)
in a wok over medium-high heat. Add the
Fresh Ginger (2 Tbsp)
and
Garlic (3 cloves)
to the wok while the oil is heating up so that the flavors are infused in the oil. Saute until aromatic for about 1 minute.
Step 4
Add the marinated chicken to the wok in a single layer. Leave the chicken untouched for about 30 seconds to allow it to sear before turning and stir-frying it.
Step 5
When the chicken is fully cooked, remove the chicken from the wok. Add
Baby Bok Choy (3 cups)
and
Mushrooms (1 cup)
to the wok. Stir fry for about 1 minute.
Step 6
Return the chicken to the wok. Stir in the prepared sauce, then stir-fry to combine all ingredients.
Step 7
Transfer the dish to a serving plate, then garnish with
Scallions (as needed)
,
Black and White Sesame Seeds (as needed)
.
Step 8
Serve with
White Rice (as needed)
, topped with an
Eggs (4)
and
Light Soy Sauce (1 splash)
. Enjoy!
Rate & Review
{{id}}
Discover Deals Near You
Tags
VIEW MORE TAGS VIEW LESS TAGSMojo de Ajo Shrimp Pasta
Crockpot BBQ Ribs
Apple Crisp Baked Apples
Chicken Adobo
Pisang Goreng (Banana Fritters)
Pineapple Jam Tarts
Tom Yum Cashews
Coffee Crusted Ribeye Steak
Quick and Easy Tom Yum Soup
Fat Sang Wu (Chinese Peanut Cream Dessert)
Chinese Style Oven Baked Fish
Lobster and Bacon Mac and Cheese
Chicken with Cashew Nuts
Tom Kha Gai (Thai Coconut Chicken Soup)
Half-Boiled Ajitama (Seasoned Eggs for Ramen)
Penang Char Kway Teow
Recommended Recipes
{{name}}