How To Make Braised Chicken with Soy Sauce and Bok Choy by Vicky Ratnani || Vicky's World

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is heart-healthy and canola oil is budget-friendly.

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Skinless thighs are leaner, while drumsticks are more economical.

Start by introducing the dish and the chicken parts being used: 2 drumsticks, 1 wing, 1 neck, and 1 off cut.

Prepare a marinade by adding 1 tablespoon of garlic paste, 1 tablespoon of ginger paste, 1 tablespoon of green chili paste, and a dash of soy sauce into a bowl.

Add a pinch of sugar to the marinade and mix well.

Cut a white onion into nice chunks.

Heat a little vegetable oil in a pot until hot.

Sear the chicken pieces in the hot oil until nicely sealed.

Add the onion chunks to the pot with the chicken and cover to let it cook slowly.

After some time, add bok choy to the pot once the chicken is almost cooked.

Season the dish with cracked black pepper and a little salt, being cautious due to the soy sauce.

Add a dash of balsamic vinegar into the pot.

Let the chicken braise for about 15 to 20 minutes until cooked through.

Add a little more soy sauce and some water to the pot.

Introduce broccoli florets and mix everything together.

Cook for an additional 3 to 4 minutes until the chicken is falling off the bone and the vegetables are crunchy.

Switch off the heat and prepare to plate the dish.

Plate the chicken and vegetables, garnishing with radish sprouts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens