Bok Choy and Mushroom Stir-Fry with chicken!

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable while still providing a good texture.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Chicken thighs are less expensive and remain juicy when cooked.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos provide a soy-free alternative with a similar flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option with a neutral flavor.

Cook jasmine rice in a rice cooker and set aside.

Cut chicken breasts into strips and marinate with salt, white pepper, and 2 tablespoons of cornstarch.

Mince 4 cloves of garlic and slice onion into half-moon shapes.

Undress baby bok choy by cutting off the butt and leaving the heart whole.

Wash shiitake mushrooms and leave them whole.

Grate ginger to collect a full spoon.

Heat 2 tablespoons of cooking oil and 1 tablespoon of sesame oil in a hot wok.

Add marinated chicken to the wok, ensuring it's separated to avoid clustering, and cook until golden.

Remove chicken from the wok and set aside.

Add 1 more tablespoon of cooking oil to the wok, then add sliced onion and sauté quickly.

Add minced garlic and grated ginger to the onions and sauté together.

Add shiitake mushrooms and a pinch of salt to help them sweat out liquid.

Once mushrooms have released their liquid, add baby bok choy and mix everything together.

Return the cooked chicken to the wok and sauté with the vegetables.

Pour in the simmer sauce made from soy sauce, Worcestershire sauce, ketchup, Chinese allspice, cornstarch, and cold water, whisked together.

Cover the wok with a lid and let it steam for about 5-7 minutes.

Taste the dish and adjust seasoning with more salt or white pepper if needed.

Finish with sliced green onions as a garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens