Ching-He Huang's Oyster Sauce Chicken with Bok Choy

by Rachael Ray Show Staff 3:00 AM, October 21, 2011

Aired October 21, 2011

Serves 4
6 boneless and skinless chicken thighs, cut into 2-inch cubes
Pinch salt
Freshly ground white pepper
1 tablespoon cornstarch
1/2 cup vegetable stock
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 heaping teaspoon Guilin chili sauce
1 tablespoon peanut oil
1-inch piece fresh ginger, peeled and thinly sliced into coins
1 tablespoon Shaohsing rice wine
4 fresh shiitake mushrooms, sliced
4 baby bok choy, white parts cut into 1-inch pieces leaving green parts whole
2 large scallions, thinly sliced

For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.

For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside.

For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry for a few seconds. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Ease of preparation: easy

Active Time: 30 minutes

Total Time: 30 minutes