Ginger Sesame Chicken With Bok Choy And Mushrooms Recipe
A vegetarian Chinese recipe with chicken stock - chicken stock cube + water, tablespoons soy sauce, sherry - or white wine. Ready in 40 min, serves 4.
Curated byMei-Ling Chen🇨🇳
Instructions
22 steps- 1
To begin making the Ginger Sesame Chicken With Bok Choy And Mushrooms recipe, cut boneless chicken into cubes and set aside
chicken stock - chicken stock cube + water(1/2 cup)sesame (gingelly) oil(1/2 teaspoon)button mushrooms - thickly sliced(200 grams)chicken breasts - skinless and boneless(200 grams)bok choy - heads(2)red bell pepper (capsicum) - cut into 3/4 inch(1 pieces)tablespoons ginger - finely chopped(2)sesame seeds (til seeds) - roasted - 2
Wash heads of Bok Choy and split it into half
bok choy - heads(2)red bell pepper (capsicum) - cut into 3/4 inch(1 pieces) - 3
Cut the root part crosswise into squares
red bell pepper (capsicum) - cut into 3/4 inch(1 pieces) - 4
Wash and chop Mushrooms in slices and Red Bell Pepper in small squares
button mushrooms - thickly sliced(200 grams)salt and pepper - as requiredred bell pepper (capsicum) - cut into 3/4 inch(1 pieces) - 5
In a heavy bottomed pan, add some vegetable oil and saute onion till they release their water and become a little brown
chicken stock - chicken stock cube + water(1/2 cup)teaspoon corn flour - dissolved in water(1 tablespoon) - 6
Remove them on a plate lined with a tissue, so that excess oil is soaked
- 7
Now add little more oil to the same pan and add Red bell Pepper and Bok Choy
salt and pepper - as requiredbok choy - heads(2)red bell pepper (capsicum) - cut into 3/4 inch(1 pieces) - 8
Stir Fry till they have cooked but still retain their crisp character
- 9
Also remove them on the plate with a tissue to absorb the extra oil
- 10
Repeat the same with cubed chicken
chicken stock - chicken stock cube + water(1/2 cup)chicken breasts - skinless and boneless(200 grams) - 11
Stir Fry in the same pan by adding little oil
- 12
Season it with Salt and Pepper
salt and pepper - as requiredred bell pepper (capsicum) - cut into 3/4 inch(1 pieces) - 13
In a saucepan add some chicken broth or if you are using broth cubes, add water and broth cube
chicken stock - chicken stock cube + water(1/2 cup)tablespoons soy sauce(3)teaspoon corn flour - dissolved in water(1 tablespoon)chicken breasts - skinless and boneless(200 grams) - 14
Bring it to a boil and then turn the flame off
- 15
In the same sauce pan add Sheer or white wine, soya sauce and sugar
tablespoons soy sauce(3)sherry - or white wine(1 tablespoon)sugar(1 tablespoon) - 16
Also add rice vinegar, Cornstarch dissolved in water and sesame oil
chicken stock - chicken stock cube + water(1/2 cup)teaspoon corn flour - dissolved in water(1 tablespoon)rice vinegar(1/2 teaspoon)sesame (gingelly) oil(1/2 teaspoon)sesame seeds (til seeds) - roasted - 17
Also add red chilli fakes to the sauce pan and mix till everything is dissolved
tablespoons soy sauce(3)teaspoon corn flour - dissolved in water(1 tablespoon) - 18
In a pan add oil and saute minced garlic and ginger for a minute and then add all the stir fried veggies and chicken
chicken stock - chicken stock cube + water(1/2 cup)chicken breasts - skinless and boneless(200 grams)tablespoons ginger - finely chopped(2)garlic - minced(1) - 19
Mix well
- 20
Add the sauce and let it simmer till it has reduced and thickened a little bit
tablespoons soy sauce(3) - 21
Transfer to a bowl, sprinkle some roasted sesame seeds and serve hot
sesame (gingelly) oil(1/2 teaspoon)sesame seeds (til seeds) - roasted - 22
Serve Ginger Sesame Chicken With Bok Choy And Mushrooms along with hot Steamed Rice or Spicy Schezuan Vegetarian Noodles for a perfect weekend dinner and end with a Caramel Custard Recipe (Pressure Cooker method)
chicken stock - chicken stock cube + water(1/2 cup)rice vinegar(1/2 teaspoon)sesame (gingelly) oil(1/2 teaspoon)button mushrooms - thickly sliced(200 grams)chicken breasts - skinless and boneless(200 grams)bok choy - heads(2)tablespoons ginger - finely chopped(2)sesame seeds (til seeds) - roasted
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Ginger Sesame Chicken With Bok Choy And Mushrooms Recipe
A vegetarian Chinese recipe with chicken stock - chicken stock cube + water, tablespoons soy sauce, sherry - or white wine. Ready in 40 min, serves 4.
Curated byMei-Ling Chen🇨🇳
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Ginger Sesame Chicken With Bok Choy And Mushrooms recipe, cut boneless chicken into cubes and set aside
chicken stock - chicken stock cube + water(1/2 cup)sesame (gingelly) oil(1/2 teaspoon)button mushrooms - thickly sliced(200 grams)chicken breasts - skinless and boneless(200 grams)bok choy - heads(2)red bell pepper (capsicum) - cut into 3/4 inch(1 pieces)tablespoons ginger - finely chopped(2)sesame seeds (til seeds) - roasted - 2
Wash heads of Bok Choy and split it into half
bok choy - heads(2)red bell pepper (capsicum) - cut into 3/4 inch(1 pieces) - 3
Cut the root part crosswise into squares
red bell pepper (capsicum) - cut into 3/4 inch(1 pieces) - 4
Wash and chop Mushrooms in slices and Red Bell Pepper in small squares
button mushrooms - thickly sliced(200 grams)salt and pepper - as requiredred bell pepper (capsicum) - cut into 3/4 inch(1 pieces) - 5
In a heavy bottomed pan, add some vegetable oil and saute onion till they release their water and become a little brown
chicken stock - chicken stock cube + water(1/2 cup)teaspoon corn flour - dissolved in water(1 tablespoon) - 6
Remove them on a plate lined with a tissue, so that excess oil is soaked
- 7
Now add little more oil to the same pan and add Red bell Pepper and Bok Choy
salt and pepper - as requiredbok choy - heads(2)red bell pepper (capsicum) - cut into 3/4 inch(1 pieces) - 8
Stir Fry till they have cooked but still retain their crisp character
- 9
Also remove them on the plate with a tissue to absorb the extra oil
- 10
Repeat the same with cubed chicken
chicken stock - chicken stock cube + water(1/2 cup)chicken breasts - skinless and boneless(200 grams) - 11
Stir Fry in the same pan by adding little oil
- 12
Season it with Salt and Pepper
salt and pepper - as requiredred bell pepper (capsicum) - cut into 3/4 inch(1 pieces) - 13
In a saucepan add some chicken broth or if you are using broth cubes, add water and broth cube
chicken stock - chicken stock cube + water(1/2 cup)tablespoons soy sauce(3)teaspoon corn flour - dissolved in water(1 tablespoon)chicken breasts - skinless and boneless(200 grams) - 14
Bring it to a boil and then turn the flame off
- 15
In the same sauce pan add Sheer or white wine, soya sauce and sugar
tablespoons soy sauce(3)sherry - or white wine(1 tablespoon)sugar(1 tablespoon) - 16
Also add rice vinegar, Cornstarch dissolved in water and sesame oil
chicken stock - chicken stock cube + water(1/2 cup)teaspoon corn flour - dissolved in water(1 tablespoon)rice vinegar(1/2 teaspoon)sesame (gingelly) oil(1/2 teaspoon)sesame seeds (til seeds) - roasted - 17
Also add red chilli fakes to the sauce pan and mix till everything is dissolved
tablespoons soy sauce(3)teaspoon corn flour - dissolved in water(1 tablespoon) - 18
In a pan add oil and saute minced garlic and ginger for a minute and then add all the stir fried veggies and chicken
chicken stock - chicken stock cube + water(1/2 cup)chicken breasts - skinless and boneless(200 grams)tablespoons ginger - finely chopped(2)garlic - minced(1) - 19
Mix well
- 20
Add the sauce and let it simmer till it has reduced and thickened a little bit
tablespoons soy sauce(3) - 21
Transfer to a bowl, sprinkle some roasted sesame seeds and serve hot
sesame (gingelly) oil(1/2 teaspoon)sesame seeds (til seeds) - roasted - 22
Serve Ginger Sesame Chicken With Bok Choy And Mushrooms along with hot Steamed Rice or Spicy Schezuan Vegetarian Noodles for a perfect weekend dinner and end with a Caramel Custard Recipe (Pressure Cooker method)
chicken stock - chicken stock cube + water(1/2 cup)rice vinegar(1/2 teaspoon)sesame (gingelly) oil(1/2 teaspoon)button mushrooms - thickly sliced(200 grams)chicken breasts - skinless and boneless(200 grams)bok choy - heads(2)tablespoons ginger - finely chopped(2)sesame seeds (til seeds) - roasted
Rate this recipe
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