Stir fry Chicken-Bok Choy | Asian Recipe

Chicken Bok choy

Bok Choy is one vegetable that can add an Asian twist to any curry and stir fry. The flavor of the vegetable is crunchy and soft, or I can say a merger between cabbage and lettuce. Bok Choy is endlessly versatile and can be roasted, braised or eaten as a crunchy addition to a salad or slaw. I love this simple dish of chicken with Bok Choy, which involves stir frying over a high flame. The dish involves par boiled ingredients before stir frying. It’s quick and compliments any Asian food, be it noodles or rice. You can even make a curry out of it, by adding the chicken stock left post boiling.

INGREDIENTS

1.     ½ kg chicken, boiled for 15mins

2.    2 Bok Choy stems separated and rinsed thoroughly.

3.    1inch Ginger, juliennes

4.    Salt to taste

5.    3tbs Vegetable oil

6.    1tsp dark Soy sauce

7.    2 small onions, diced to halves and separated

8.    100gm tender French beans, par boiled

9.    5green chillies, slit

10. 3tsp corn flour

PREPARATION

1.     First of all take the boiled chicken, add salt and the corn flour to it.

2.    In a deep pan and high flame, add the oil, ginger and green chillies.

3.    After a minute, add the chicken and fry for 5mins.

4.    Now add the soy sauce, Bok Choy, French beans and onions and sauté it for another 5minutes.

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