Those that know me or have seen my recipes on here know that some of my favorite dishes to cook are my favorite Chinese takeout dishes or Chinese style meat and vegetable stir fries. Because of this, cooking with oyster sauce and cooking bok choy and Napa cabbage have become almost a regular part of my recipes I use for dinner at home. There's something about the sweet and salty flavor of oyster sauce that perfectly compliments chicken and ground turkey/beef along with the the somewhat bitter natural flavor of bok choy that I just can't get enough of! I often use this recipe whenever I have a lot of bok choy at home or am in the mood for a quick stir fry with lots of vegetables paired with an addictive sauce. If you love Chinese takeout style dishes and would love to make them at home, you'll love this delicious 20 minutes or less stir fry!
(Version with babycorn and waterchestnuts)
Ingredients:
-1 or 2 boneless skinless chicken breasts chopped into bite size pieces
Chicken Marinade: 1 tbs. sesame oil, 1 tbs. soy sauce, and a light shake of black pepper
-2 cups chopped bok choy
-1/4 cup chopped yellow or white onions
-1 cup chopped baby bella mushrooms or white mushrooms
-1 can babycorn (opt)
-1 can waterchestnuts (opt)
Sauce:
-3 tbs. oyster sauce (I use Lee Kum Kee brand)
-2 tbs. sesame oil
-2 tbs. soy sauce
-2 tbs. brown sugar
-2 tbs. minced garlic
-1 tsp. ginger
-2 tsp. cornstarch
-2 tbs. water
Note: Oyster sauce can be found in the Asian/Hispanic aisle of most major grocery stores like Food Lion, Safeway, and Giant but can also be found at most Asian grocery stores like H-Mart and on Amazon.
Steps:
Chop up chicken and place in a bowl. Add the sesame oil, soy sauce, and black pepper to the chicken and mix well. Set aside for 10 minutes. In another small bowl, mix water and all sauce ingredients making sure that the cornstarch is thoroughly mixed in without any clumps.
Add sauce, mushrooms, and bok choy to a pan on high heat. Stir, then cook for 5 minutes, stirring occasionally. Stir in chicken, cover, and cook on med-low heat for 6 minutes and stir occasionally. Remove cover and serve with rice. Enjoy!
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