CHICKEN WITH BOK CHOY AND MUSHROOMS RECIPES

Name: Chicken With Bok Choy and Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons honey; 1/3 cup soy sauce; 2 tablespoons dry sherry; 1 teaspoon five-spice powder; 20 g fresh ginger, grated; 1 tablespoon peanut oil; 4 chicken breast fillets; 4 flat mushrooms; 500 g baby bok choy, quartered; 1 cup chicken stock; 2 teaspoons cornflour; 2 tablespoons water; salt and pepper; 2 garlic cloves, crushed; 1 pinch cayenne pepper; parsley

CHICKEN WITH BOK CHOY AND MUSHROOMS RECIPE - FOOD.COM

Chicken With Bok Choy and Mushrooms Recipe - Food.com image

Make and share this Chicken With Bok Choy and Mushrooms recipe from Food.com.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons honey
1/3 cup soy sauce
2 tablespoons dry sherry
1 teaspoon five-spice powder
20 g fresh ginger, grated
1 tablespoon peanut oil
4 chicken breast fillets
4 flat mushrooms
500 g baby bok choy, quartered
1 cup chicken stock
2 teaspoons cornflour
2 tablespoons water
salt and pepper
2 garlic cloves, crushed
1 pinch cayenne pepper
parsley

Steps:

combine honey, soy sauce, sherry, 5-spice, ginger, garlic, salt and pepper and creyene pepper with the oil in a small jug.
place chicken in a med bowl with half of the honey mixture, toss to coat chicken in the marinade, cover, refrigerate for 10 minute.
meanwhile cook mushrooms and bok choy, in batches, on a heated oiled grill plate (or barbecue) until just tender. cover to keep warm.
drain chicken but keep the marinaded honey.
cook chicken on the same oiled plate until browned on both sides. cover and stand for 5 min, then slice thickly.
meanwhile, combine the remaining honey mixture in a small saucepan with the stock.
bring to the boil, stir in blended cornflour with the water, cook stirring, until sauce boils and thickens slightly.
divide mushrooms and bok choy among serving plates, top with chicken and pour over the sauce.

Nutrition Facts : Calories 134.8, FatContent 4.5, SaturatedFatContent 0.8, CholesterolContent 1.8, SodiumContent 1509.2, CarbohydrateContent 17.9, FiberContent 1.9, SugarContent 12, ProteinContent 6.8

GINGER-SESAME CHICKEN WITH BOK CHOY AND MUSHROOMS RECIPE ...

Ginger-Sesame Chicken with Bok Choy and Mushrooms Recipe ... image

Plus: More Chicken Recipes and Tips

Provided by Grace Parisi

Total Time 30 minutes

Yield 4

Number Of Ingredients 16

Ingredients

1/2 cup chicken stock or canned low-sodium broth
3 tablespoons low-sodium soy sauce
1 tablespoon sherry
1 tablespoon sugar
1 teaspoon cornstarch dissolved in 1 tablespoon water
1/2 teaspoon unseasoned rice vinegar
1/2 teaspoon Asian sesame oil
1/2 teaspoon crushed red pepper
3 tablespoons canola oil
3/4 pound oyster mushrooms, thickly sliced
3/4 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground pepper
3/4 pound bok choy, thickly sliced crosswise
1 small red bell pepper, cut into 3/4-inch pieces
2 tablespoons finely chopped fresh ginger
1 garlic clove, minced

Steps:

In a medium jar, combine the chicken stock with the soy sauce, sherry, sugar, dissolved cornstarch, rice vinegar, sesame oil and crushed red pepper and shake well.
In a large nonstick skillet, heat 2 teaspoons of the canola oil until shimmering. Add the oyster mushrooms and cook over high heat, stirring occasionally, until browned and tender, about 6 minutes. Transfer the mushrooms to a large plate.
Add another 2 teaspoons of canola oil to the skillet. Season the chicken breast pieces generously with salt and pepper, add them to the skillet and cook over high heat, stirring occasionally, until they are golden and just barely cooked through, about 4 minutes. Transfer the chicken pieces to the plate with the oyster mushrooms.
Add 1 tablespoon of canola oil to the skillet along with the bok choy and red pepper and cook over high heat, stirring occasionally, until crisp-tender, about 3 minutes. Transfer the vegetables to the plate.
Add the remaining 2 teaspoons of canola oil to the skillet along with the ginger and garlic and cook, stirring, just until fragrant, about 1 minute. Return the chicken and vegetables to the skillet. Shake the sauce and add it to the skillet. Bring to a boil and simmer, stirring, until slightly thickened, about 1 minute. Transfer the chicken and vegetables to a bowl and serve.

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