Asian Chicken with Bok Choy is a delicious change to your usual chicken dinner! You’ll love the simple Asian marinade. It’s the perfect dinner!
Chicken is pretty easy to get in Shanghai. You can grab some at the market across the street if you’re brave. It’s super cheap and all the locals buy from there. You walk up and tell them what you want. They plop it on the counter, cut it up and toss it in a bag for you to take home. Super convenient.
Yea… I don’t get my chicken from there. I get it from Metro. Is it safer? I don’t know but I have to believe a big company like Metro has quality control standards that are not enforced at the local wet market. Like you, I make a lot of the same dishes over and over again. Since I always have chicken in my freezer I grab it when I can’t figure out what else to make. Like today.
So step one for dinner was set- chicken. Now I had to figure out what to do with it. No one wanted bake chicken, or chicken wings… It’s been a while since I’ve done something Asian. Ironic I know- I live in Asia and never cook Asian food. But you know, Asian sounded good today. A nice change that no one will complain about. The Asian marinade is quite simple and made with ingredients that are readily available here like sesame oil, fresh ginger and of course soy sauce.
The addition of the bok choy, carrots and mushrooms was so perfect! In fact, I could have done without the chicken and just eat the veggies. Serve this yummy Asian Chicken with Bok Choy with a bowl of hot rice and you’ve got dinner on the table in under an hour! Enjoy!
Asian Chicken with Bok Choy is a delicious change to your usual chicken dinner! You'll love the simple Asian marinade. It's the perfect dinner!
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 4 tablespoons Vegetable Oil
- 4 Bone-In Chicken Pieces (Thighs and Drumsticks are best)
- 2 Bok Choy, halved
- 2 Carrots, cut into 8 sticks
- 8 Mushrooms
- 1 Garlic Clove, sliced thin
- 1/4 cup Rice Wine Vinegar
- 1/3 cup Soy Sauce
- 2 tablespoons Sesame Oil
- 1 tablespoon Brown sugar
- 2 tablespoons Honey
- 2 Garlic Cloves, grated
- 1 tablespoon Ginger, grated
- 2 tablespoons Water
- Green Onions and Cilantro, chopped
- 1 tablespoon Sesame Seeds
- Heat a large skillet with 2 tablespoons oil. Place the carrots and bok choy, cut-side down in the skillet. Saute 6-8 minutes or until the bok choy starts to brown. Be careful not to burn it. Remove the bok choy and carrots and set aside.
- Add the rest of the oil to the pan. Place chicken in the hot oil, skin side down. Brown the skin 6-8 minutes. Flip so the skin is now facing up. Discard the excess oil. Place the mushrooms and sliced garlic around the chicken.
- As the chicken is browning, heat the sesame oil in a small pan and saute the garlic and ginger for 30 seconds. Add the remaining sauce ingredients and simmer until the brown sugar dissolves (about 1 minute)
- Add the sauce to the chicken in the skillet. Cover and simmer on medium low for 15 minutes.
- Uncover. Place the bok choy and carrots around the chicken. Continue simmering for 18-20 more minutes, or until the chicken reaches 165F.
- To make the chicken skin crispy again, place the pan in the oven under broil until the skin becomes crispy.
- Garnish with the green onions, cilantro and sesame seeds.
- Serve with hot rice.