Chicken with bok choy and baby corn

Name: Chicken with bok choy and baby corn
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 450 g boneless skinless chicken thigh; 20 ml soy sauce; 2 pcs garlic; 1 tbsp ginger; 30 ml oil; 500 g bok choy; 30 ml dry sherry wine; 1 tbsp cornstarch; 1.5 tsp sugar; 400 g canned mushrooms; 400 g canned baby corn; to taste salt; to taste black pepper

A quick stir-fry dish made with chicken thighs, vegetables, and mushrooms.

Total: 25 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 469
Protein: 26 g
Fat: 28 g

Ingredients

for 4 servings

boneless skinless chicken thigh450 g
soy sauce20 ml
garlic2 pcs
ginger1 tbsp
oil30 ml
bok choy500 g
dry sherry wine30 ml
cornstarch1 tbsp
sugar1.5 tsp
canned mushrooms400 g
canned baby corn400 g
saltto taste
black pepperto taste

Method

5 steps

Cut the chicken thigh into 2-3 cm wide strips and mix with soy sauce, minced garlic, ginger, and a pinch of salt.
Heat oil in a pan over high heat and fry the chicken in a single layer for 2 minutes without stirring.
Cut the bok choy crosswise into 1-2 cm wide pieces. Add to the chicken, cover with a lid, and cook for about 4 minutes until the cabbage is soft.
Mix the sherry, cornstarch, and sugar.
Add the mushrooms, baby corn, and the sherry mixture to the pan. Cook uncovered, stirring, for 1-2 minutes until the sauce thickens.