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Bok Choy & Chicken Stir-fry

Bok Choy & Chicken Stir-fry

serving size icon
Serves 4


  • 1/3 cup soy sauce
  • 2 cloves garlic, finely chopped
  • 1 Tbsp cornflour
  • 1 Tbsp brown sugar
  • 1 thumb ginger, peeled and finely chopped
  • 500 g skinned and boned chicken thighs, cut into strips
  • 2 Tbsp peanut oil
  • 1 cup frozen stir-fry vegetables
  • 5 spring onions, finely sliced on an angle
  • 1/4 cup sherry (or asian cooking wine)
  • 2 bunches bok choy, ends trimmed, rinsed and chopped into 2cm dice


1. In a medium to large bowl, combine the soy sauce, garlic, cornflour, sugar and ginger.

2. Add the chicken and toss to coat. If possible, leave the chicken to marinate for an hour or two, covered, in the refrigerator.

3. Heat the oil in a wok or large frying pan. Stir-fry the vegetables and onion for 2-3 minutes. Add the chicken and cook over a high heat for about 5 minutes until the chicken is golden brown.

4. Add the sherry (or cooking wine) and bok choy and stir-fry for about 3 minutes. Serve immediately over cooked rice or noodles with a garnish of coriander.

Courtesy of Food Magazine. Recipe by Bernadette Hogg. Photography by Shaun Cato-Symonds.


Qty Price
Highmark Soy Sauce Dark $3.69 ea
$3.69 ea
Fresh Produce Garlic Bulb Nz
arrow icon exclamation icon Out of stock Out of stock
Edmonds Cornflour Fielders $1.59 ea
$1.59 ea
Countdown Brown Sugar $1.40 ea
$1.40 ea
Fresh Produce Ginger Whole $22.99 kg
$22.99 kg
Countdown Chicken Thighs Skinless & Boneless Small Pk
arrow icon exclamation icon Out of stock Out of stock
Harvest Peanut Oil Blended $5.50 ea was $5.90
$5.50 ea was $5.90
Select Stir Fry Eastern $3.50 ea
$3.50 ea
Fresh Produce Spring Onion $2.30 ea
$2.30 ea
Fresh Produce Pak Choy Bunch $3.00 ea
$3.00 ea
sherry (or asian cooking wine)
arrow icon exclamation icon Out of stock Out of stock