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Bok Choy & Chicken Stir-fry

Bok Choy & Chicken Stir-fry

serving size icon
Serves 4

Ingredients

  • 1/3 cup Soy Sauce
  • 2 cloves Garlic, finely chopped
  • 1 Tbsp Cornflour
  • 1 Tbsp Brown Sugar
  • 1 thumb Ginger, peeled and finely chopped
  • 500g 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
  • ¼ c Sherry (or asian cooking wine)
  • 2 bunches Bok Choy, ends trimmed, rinsed and chopped into 2cm dice

Method

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

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

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.

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.

MEAL INGREDIENTS

Qty Price
Fresh Produce Ginger Whole $9.99 kg
$9.99 kg
Countdown Chicken Thighs Skinless & Boneless Small Pk $20.00 kg
$20.00 kg
Harvest Peanut Oil $5.90 ea
$5.90 ea
Select Stir Fry Eastern
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Spring Onion $2.00 ea
$2.00 ea
Fresh Produce Pak Choy Bunch
arrow icon exclamation icon Out of stock Out of stock
Mama San Asian Cooking Wine $4.99 ea
$4.99 ea

PANTRY

Qty Price
Highmark Soy Sauce Dark $3.30 ea was $3.69
$3.30 ea was $3.69
Fresh Produce Garlic Bulb Nz
arrow icon exclamation icon Out of stock Out of stock
Edmonds Cornflour Fielders $1.50 ea was $1.59
$1.50 ea was $1.59
Countdown Brown Sugar $1.40 ea
$1.40 ea