Stir-fried chicken and pak choi in oyster sauce
I’ve been trying to eat more healthy (mainly because I’m still recovering from the Weekend of Food 2014!), which is why I haven’t been posting a lot of new recipes lately. Mostly, I’ve been eating some variety of salad, although I always make them interesting by adding things like walnuts, fried halloumi and most importantly, drizzling it with the infamous spicy mustard vinaigrette.
Earlier this week I visited the Oriental supermarket and picked up one of my favourite vegetables: pak choi. Bok choy? The spelling has always confused me, but that doesn’t change the fact that this Chinese cabbage is absolutely scrumptious. I love the tender stalks, and it soaks up any flavour, but goes particularly well with ginger and oyster sauce, which is what I did tonight.
This particular recipe that I stirred up is quick, easy and filled with flavour. I used dried red chillies because I bought a big bag recently and now I just add them to everything I cook. If you’re more sensitive to spice, then you can just omit them (the same goes for the Sriracha drizzle). The reason this dinner was healthy is because I actually ate the stir-fry without noodles or rice. I didn’t even miss it though, because the flavours are so divine!
- 350g boneless, skinless chicken thighs, chopped into chunks
- 2 heads of pak choi, leaves separated, washed and coarsely chopped
- 2 handfuls dried shiitake mushroom slices, soaked in hot water
- 1.5 tbsp flour or cornflour
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp chili oil
- 1 tbsp vegetable oil
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 3 tbsp oyster sauce
- 1 tsp fish sauce
- 3 tbsp rice wine
- 2 dried red chillies
- 1 tsp chicken stock powder
- Sriracha (optional topping)
First, marinate the chicken in flour, soy sauce and sesame oil. Mix enough so the pieces are thoroughly coated (this keeps them juicy!).
Heat the chili and vegetable oil in a non-stick frying pan or wok on high heat. Add the chicken pieces in a single layer and leave to sit in the pan for about 30 seconds before stir-frying. When the pieces are around 75% cooked, remove them and keep aside (again, this helps keep them juicy).
Add another tablespoon of oil to the pan and add the ginger and garlic paste. Immediately add the pak choi and stir fry for a couple of minutes until slightly wilted (add a dash of water if it starts sticking to the pan). Add the soaked mushrooms, oyster sauce, fish sauce, rice wine and dried chillies. Stir-fry for a few minutes before adding the chicken back into the pan along with the chicken stock powder and a bit of water. Fry on high heat, mixing as you go, until the chicken is fully cooked.
Serve with rice, noodles, or just on its own. Top with a bit of Sriracha!