Ginger Sesame Chicken with Bok Choy and Mushrooms
This delightful Ginger Sesame Chicken with Bok Choy and Mushrooms is a fragrant and colorful dish that embodies the essence of Chinese cuisine, combining tender chicken pieces with crisp vegetables and an aromatic sauce that is sure to tantalize your taste buds. Perfect for a weekend dinner, this dish pairs beautifully with steamed rice or spicy Schezuan vegetarian noodles, making it an excellent choice for a family meal or a special gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken stock (chicken stock cube + water) | 1/2 cup |
| Soy sauce | 3 tablespoons |
| Sherry (or white wine) | 1 tablespoon |
| Sugar | 1 tablespoon |
| Corn flour (dissolved in water) | 1 teaspoon |
| Rice vinegar | 1/2 teaspoon |
| Sesame (gingelly) oil | 1/2 teaspoon |
| Fresh red chilies (crushed) | 1/2 teaspoon |
| Sunflower oil | 3 tablespoons |
| Button mushrooms (thickly sliced) | 200 grams |
| Chicken breasts (skinless and boneless) | 200 grams |
| Salt and pepper | To taste |
| Bok choy (heads) | 2 |
| Red bell pepper (cut into 3/4 inch pieces) | 1 |
| Fresh ginger (finely chopped) | 2 tablespoons |
| Garlic (minced) | 1 clove |
| Sesame seeds (roasted) | For garnish |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 290 |
| Protein | 22g |
| Total Fat | 15g |
| Saturated Fat | 2g |
| Carbohydrates | 18g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Sodium | 800mg |
Preparation Steps
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Prep the Chicken and Vegetables:
Begin by cutting the boneless chicken breasts into cubes and setting them aside. Wash the heads of bok choy thoroughly, splitting each head in half, and cut the root part crosswise into small squares. Wash and slice the button mushrooms thickly, and cut the red bell pepper into small squares. -
-
Sauté the Onions:
In a heavy-bottomed pan, heat a tablespoon of sunflower oil over medium heat. Add the onions and sauté them until they release their water and begin to turn a light golden brown. Once done, remove the onions and place them on a plate lined with a paper towel to absorb excess oil. -
Stir-Fry the Vegetables:
Add a little more sunflower oil to the same pan and incorporate the chopped red bell pepper and bok choy. Stir-fry these vegetables until they are tender yet still retain a crisp texture, then remove them from the pan onto the same plate with the onions to soak up any extra oil. -
Cook the Chicken:
In the same pan, add cubed chicken along with a splash of sunflower oil. Season the chicken with salt and pepper, and stir-fry until the chicken is fully cooked and slightly browned. Remove the chicken from the pan and set aside. -
Prepare the Sauce:
In a separate saucepan, combine the chicken stock (using a stock cube if necessary) and bring it to a boil. After boiling, turn off the flame. Stir in the sherry or white wine, soy sauce, sugar, rice vinegar, and the dissolved corn flour. Add the crushed red chilies and mix well until the sugar is fully dissolved. -
Combine and Cook:
In the pan with the remaining oil, sauté minced garlic and ginger for about a minute, until fragrant. Then, add all the stir-fried vegetables and chicken back into the pan. Pour the prepared sauce over the chicken and vegetables, mixing well. Allow the mixture to simmer, letting the sauce reduce and thicken slightly. -
Serve:
Transfer the Ginger Sesame Chicken with Bok Choy and Mushrooms to a serving bowl. Sprinkle with roasted sesame seeds for an extra crunch and garnish. Serve hot, alongside steamed rice or spicy Schezuan vegetarian noodles, and finish your meal with a delectable caramel custard for dessert.
Enjoy Your Meal!
This Ginger Sesame Chicken with Bok Choy and Mushrooms is not just a meal; it’s an experience of flavors, colors, and textures that come together in harmony. Whether you’re treating yourself or impressing guests, this dish is sure to become a staple in your culinary repertoire. Happy cooking!
