Chicken and Bok Choy in Oyster Sauce
Time for a Friday night takeaway cheat. We love Chinese food, even Bubba has developed an early taste for it. That might be due to how many times we visited our favourite Asian restaurants whilst I was pregnant; it was also the first restaurant we ventured out too when Bubba was only a few weeks old. Back then he would often sleep through the meal but now he would much rather be involved in the eating, throwing and playing of dinner. The other reason I love cooking Chinese at home is that it is so quick and flavourful, once you have a few store cupboard essentials stocked up it’s one the fastest meals to put together. I served this chicken with just plain brown rice but egg fried or noodles would taste as equally lovely. Hope you enjoy cooking and eating this.
Serves 2 with leftovers which taste great the next day
Ingredients
3 Chicken Breasts
½ tsp ground White Pepper
Pinch of Black Pepper
1 tbsp. Cornflour
100ml Vegetable Stock ( I used a low salt vegetable stock cube to make this up)
1 tbsp. Oyster Sauce
1 tbsp. Low Salt soy
1 tbsp. Shaohsing rice wine Vinegar
1 tsp Sriracha Sauce
1 tsp Cornflour
1 tbsp. Sesame Oil
1 tsp Rapeseed Oil
1 tsp finely sliced Ginger
1 tsp finely chopped Garlic
1 Orange Pepper chopped
3 Boy Choy – chopped into quarters and halved into white part and leafy top part
4 Spring Onions finely sliced
Equipment
Wok
Steps
1.Marinate chicken in white pepper, black pepper and cornflour and place to the side
2.Make up sauce by whisking together vegetable stock, oyster sauce, vinegar, soy sauce, Sriracha and Cornflour
3.Heat both sesame and rapeseed oil in a wok and once hot add in ginger, garlic and half of the spring onions
Time for a Friday night takeaway cheat. We love Chinese food, even Bubba has developed an early taste for it. That might be due to how many times we visited our favourite Asian restaurants whilst I was pregnant; it was also the first restaurant we ventured out too when Bubba was only a few weeks old. Back then he would often sleep through the meal but now he would much rather be involved in the eating, throwing and playing of dinner. The other reason I love cooking Chinese at home is that it is so quick and flavourful, once you have a few store cupboard essentials stocked up it’s one the fastest meals to put together. I served this chicken with just plain brown rice but egg fried or noodles would taste as equally lovely. Hope you enjoy cooking and eating this.
Serves 2 with leftovers which taste great the next day
Ingredients
3 Chicken Breasts
½ tsp ground White Pepper
Pinch of Black Pepper
1 tbsp. Cornflour
100ml Vegetable Stock ( I used a low salt vegetable stock cube to make this up)
1 tbsp. Oyster Sauce
1 tbsp. Low Salt soy
1 tbsp. Shaohsing rice wine Vinegar
1 tsp Sriracha Sauce
1 tsp Cornflour
1 tbsp. Sesame Oil
1 tsp Rapeseed Oil
1 tsp finely sliced Ginger
1 tsp finely chopped Garlic
1 Orange Pepper chopped
3 Boy Choy – chopped into quarters and halved into white part and leafy top part
4 Spring Onions finely sliced
Equipment
Wok
Steps
1.Marinate chicken in white pepper, black pepper and cornflour and place to the side
2.Make up sauce by whisking together vegetable stock, oyster sauce, vinegar, soy sauce, Sriracha and Cornflour
3.Heat both sesame and rapeseed oil in a wok and once hot add in ginger, garlic and half of the spring onions
4.After 2 minutes add in chicken piece and brown off
5.After a further 3-4 minutes add in orange pepper and white part of bok choy
6.Cook chicken and vegetables for further minute before adding sauce
7.Once chicken is cooked through and sauce has thickened it is ready
8.Top with remaining spring onions and enjoy, Mr S and Bubbas bowls
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