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Shoyu Chicken with Stir-Fried Bok Choy
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Shoyu Chicken with Stir-Fried Bok Choy

1 h 20 minServes 4Nutri-Score C€€
from @oldscoolkevmo19 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (boneless, trimmed)Meat1 kg
  • salt (for seasoning)Spices6 g
  • black pepper (freshly ground)Spices2 g
  • soy saucePantry120 ml
  • waterOther240 ml
  • brown sugarPantry120 g
  • garlic (chopped)Produce6 pieces
  • ginger (chopped)Produce20 g
  • scallions (chopped)Produce4 pieces
  • rice wine vinegarPantry120 ml
  • neutral oil (for stir-frying)Pantry30 ml
  • garlic (minced)Produce3 pieces
  • ginger (minced)Produce10 g
  • bok choy (halved or quartered)Produce500 g
  • Shaoxing winePantry30 ml
  • black vinegarPantry15 ml
  • light soy saucePantry15 ml
  • dark soy saucePantry8 ml
  • MSGPantry3 g
  • chicken stockPantry60 ml
  • jasmine rice (cooked)Grains300 g
  • sesame seeds (for garnish)Nuts & seeds10 g

per serving

Nutrition

838kcal

Carbs
83 g
Proteins
54 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Grill
  • Frying pan
  • Mixing bowl
  • Tongs

step by step

Method

  1. Season and sear the chicken

    • Season the chicken thighs with salt and black pepper.
    • Sear on the preheated grill over high heat until nicely browned on both sides.
    Step 1

  2. Make the shoyu sauce

    • In a bowl, combine the soy sauce, water, brown sugar, chopped garlic, chopped ginger, chopped scallions and rice wine vinegar.
    • Stir so the sugar starts to dissolve and the flavors come together.
    Step 2

  3. Simmer the chicken in the sauce

    • Add the seared chicken to the sauce mixture.
    • Simmer on low until the chicken is very tender and the sauce has reduced.
    Step 3

  4. Stir-fry the bok choy

    • Heat a little oil in a pan and add the garlic and ginger.
    • Add the bok choy and stir-fry, then pour in the Shaoxing wine, black vinegar, light soy sauce, dark soy sauce and MSG.
    • Stir, add the chicken stock, cover with a lid and cook a few minutes until tender.
    Step 4

  5. Plate and serve

    • Spoon jasmine rice onto plates and add the bok choy on the side.
    • Top with the chicken and a generous spoonful of the sauce.
    • Garnish with scallions and sesame seeds.
    Step 5
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