Ginger Chicken with Bok Choy

Here’s another revamped recipe from the chicken bible; if you like Chinese food as much as I do, you’ll love this one. Tangy, slightly sweet sauce, succulent chicken, and just tender bok choy add up to a savory recipe for the entire family. And I thought it was as good as anything I might order at a restaurant. Follow the steps, get the chicken and bok choy chopped, fresh ginger grated before starting and it’s a quick, easy dish to make. I sliced the chicken and put it in the marinade before chopping and grating first so it could sit and tenderize while I did everything else. FYI, want to make it vegan, use firm tofu slices instead of chicken. This dish would also be good with pork, some mushroom, water chestnuts, bean sprouts, etc. The sauce would be great with any number of vegetable/meat mixtures. Serves 4.

First mix the marinade for the chicken in a medium size bowl (at least 4 cups):

3 tablespoons soy sauce substitute*

1 tablespoon rice vinegar

1 tablespoon date syrup

1 tablespoon sesame oil

1/2 teaspoon cornstarch

Whisk together and set aside. Cut up:

2 large or 4 small chicken breasts (around 1 pound of chicken)

Slice as thinly as possible. TIP: Freeze the breasts for 15 minutes before cutting to make them easier to slice. Mix the sliced chicken into the marinade and let sit while preparing the remaining ingredients.

In a small dish, combine:

2 teaspoons grated fresh ginger

2 teaspoon minced garlic

1 teaspoon olive oil

Mix the ginger mixture well and set aside. In another bowl (at least 1 cup), combine for the sauce:

1/4 cup chicken stock

2 tablespoons rice vinegar

1 tablespoon date syrup

3 tablespoon soy sauce substitute

2 teaspoons grated fresh ginger

1/2 teaspoon sesame oil

1 teaspoon cornstarch

1/4 teaspoon crushed red pepper flakes *(Optional)*

Whisk the sauce together and set aside.

Wash and prepare:

1 pound bok coy

Cut off root bottom and thoroughly wash stems and leaves. Remove as much of the green as possible while leaving the tougher white stems and branches. Slice the stems into 1/2″ pieces and set aside. Chop the greens roughly and set aside in a separate bowl. (The greens cook very quickly and will be added separately from the stems.)

Now we cook; and this is the quickest part of this recipe, only about 10 minutes until the dish is ready to serve so if cooking rice to go with the dish, put it on before you start preparing the ingredients. First, in a 12″ skillet, over medium high heat:

1 tablespoon olive oil

When the oil is shimmering hot, add:

1/2 the chicken slices

Add the chicken pieces but not the marinade (there’s won’t be much of the marinade left in the bowl anyway). Stir the chicken constantly as it cooks through. This should only take about a minute depending on how thinly it was sliced. If the slices are more than about 1/8″, it may take a little longer. Remove to a separate dish and cover. Repeat the process with the remainder of the chicken.

Into the now empty skillet, over medium high heat:

1 tablespoon olive oil

When shimmering hot, add:

Bok choy stem slices

I jar, drained, banana pepper slices

Cook, stirring every 30 seconds or so, until bok choy is softened slightly and starting to brown, about 2-3 minutes. Push vegetables to the edges of the skillet and add:

the ginger/garlic mixture

Stir for roughly 30 seconds in the bottom of the pan until fragrant. Add:

bok choy greens

Stir to combine the bok choy, greens, and ginger mixture and cook approximately 30 seconds until the greens are slightly wilted. Add the chicken back into the pan along with any juices and then add:

the sauce mixture

With the heat at medium high, stir constantly until the sauce thickens, about 30 seconds. Garnish with sesame seeds and/or scallion greens. Serve.

*If like me you are not only allergic to soy but also can’t use coconut, Whole Foods has started carrying a line of soy and coconut free sauces made by Ocean’s Halo. They have many of the same ingredients as my soy sauce substitute but also include cane sugar.

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