Chinese FoodRecipes

Oyster Sauce Chicken Bok Choy Recipe

Especially for chicken lovers!

Learn how to make the best Oyster Sauce Chicken with Bok Choy recipe step by step! Oyster sauce chicken with bok choy is one of the most popular Chinese dishes.

Oyster Sauce Chicken with Bok Choy

Shiitake mushrooms are added to this recipe which is good and safe to eat. They are high in magnesium, vitamin B6 and vitamin D and are low in calories and fat. As you know, Scallions and green onions are actually the same things! Scallions are low in calories and are high in vitamin C, vitamin A, potassium, magnesium, vitamin B6, iron, and calcium.

The look and the taste both are fantastic. I’m lovin’ it. Do try this Chinese dish and if you love it please let us know via comments!

Oyster Sauce Chicken With Bok Choy

Oyster Sauce Chicken With Bok Choy
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Oyster Sauce Chicken With Bok Choy

30 minutes
  • Chicken:
  • 6 boneless and skinless chicken thighs, cut into 2-inch cubes
  • Pinch salt
  • Freshly ground white pepper
  • 1 tablespoon cornstarch
  • Sauce:
  • 1/2 cup vegetable stock
  • 1 tablespoon cornstarch
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 heaping teaspoon Guilin chili sauce
  • Stir-Fry:
  • 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
20 minutes
10 minutes
Ready in
30 minutes
  1. For the chicken:
  2. In a large bowl, sprinkle the chicken with salt and pepper.
  3. Add the cornstarch and toss to coat.
  4. For the sauce:
  5. In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce.
  6. Mix well and set aside.
  7. For the stir-fry:
  8. Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil.
  9. Add the ginger and stir-fry for a few seconds.
  10. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more.
  11. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds.
  12. Stir in the reserved sauce and bring to a boil.
  13. Add the mushrooms and bok choy stalks and cook for 1 minute.
  14. Then stir in the bok choy leaves and cook for another minute.
  15. Remove from the heat and stir in half the scallions.
  16. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.

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