April 18, 2018

Bok choy chicken stir fry

Bok choy chicken

Flu visited our home this year! After reading all the news reports on how bad the outcomes for flu cases were I was super nervous when Tiny M tested positive for flu.

I armed myself with a big pot of chicken noodle soup, kichudi and saar bhath along with fever medicine, and nebulizer. After a week of tension and high fever, thankfully we are all on the other side and bouncing back.

The taste buds are craving some spices now, so I made this quick stir-fry with the chicken leftover from the chicken noodle soup. The cooked chicken reduced the cooking time.

The bok choy and the chilli-garlic sambal paste picked up from Asian store and came in handy for the stir fry. I really liked the combination, so the next day I added some red peppers and celery and made another batch. That tasted even better.

I recently saw another chicken recipe that I am craving to make now - miso chicken. Has anybody tried it? 

It's quick to make and is a great side dish with either rice or chapati.

1 lbs of cooked chicken
4-6 bunches of bok choy, cleaned and cut
1 small onion - cut thinly
3-4 cloves of garlic - chopped thinly
1/2 tspoon - chilli garlic paste
1 tbspoon soy sauce
1/2 tspoon rice wine vinegar
1/4 tspoon honey or brown sugar
fresh ground black pepper
salt to taste
1 1/2 tbspoon oil

Heat the oil in a thick pan and add the garlic and saute for 1 minute. Next add the onions and saute for another 4-5 minutes.

Then add the chicken, the chilli garlic sambal paste, soy sauce and rice wine vinegar.

Bok choy chicken
Close lid and cook for a couple of minutes.

Add the bokchoy, salt, pepper and honey and cook on medium heat for another 6-7 minutes, checking if the bok choy is done or cooking for another 2-3 minutes. Add a few tablespoons of water if needed.

Serve warm. I sprinkled some chopped cilantro, but you could serve without it.

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