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Chicken with Bok Choy

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plate

Yield

Yield: 4 servings

kikkoman products used:

ingredients

1/2 chicken breast, skinned and boned
2 tablespoons cornstarch, divided
4 tablespoons Kikkoman Teriyaki Marinade & Sauce, divided
1 tablespoon minced fresh ginger root
1 pound bok choy cabbage*, washed
3 tablespoons vegetable oil, divided
1 onion, chunked and separated
1/2 pound fresh mushrooms, sliced

directions

  1. Cut chicken into narrow strips. Mix 1 Tbsp. each cornstarch and teriyaki sauce with ginger; stir in chicken. Let stand 10 minutes.
  2. Meanwhile, combine remaining 1 Tbsp. cornstarch, 3 Tbsp. teriyaki sauce and 3/4 cup water.
  3. Cut bok choy crosswise into 2-inch wide pieces.
  4. Heat 1 Tbsp. oil in wok or large skillet over high heat. Add chicken and stir-fry 1 minute; remove.
  5. Heat 2 Tbsp. remaining oil in same wok. Add bok choy stems, onion and mushrooms; stir-fry 4 minutes. Add leaves; stir-fry 1 minute. Add chicken and teriyaki sauce mixture; cook and stir until sauce boils and thickens.

    *Or, use romaine lettuce instead.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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