Chicken Thigh with Bok Choy
In this chicken thigh with bok choy recipe, the star of the show isn’t the chicken. It’s the bok choy!
Bok choy is a great vegetable to change up your diet this spring.
It is high in nutrients while also low in calories.
It’s considered one of the world’s healthiest foods by the George Mateljan Foundation.
Bok choy is high in folate, calcium, vitamin B6 and is a great source of fibre.
This chicken thigh with bok choy recipe is the best and tastiest way to enjoy the benefits of bok choy!
You can check out our other superfood dishes such as Ginger Beef or Taiwanese Three-Cup Chicken.
Chicken Thigh with Bok Choy Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
- 1 cup sodium-reduced chicken broth
- 1 tbsp sesame oil
- ½ inch knob fresh ginger
- 2 cloves garlic
- 2 lb bone-in chicken thighs
- Salt and pepper
- 1 tbsp vegetable oil
- 2 tbsp each cold water and cornstarch
- 2 tbsp soy sauce
- 1 cup shiitake mushrooms
- 1 lb baby bok choy
Prepping the Ingredients:
- If you are using dried shiitake mushrooms, soak them in hot water for about 1-2 hours or until they are soft. Drain the water and then without removing the stems, chop them into halves.
- Soak your baby bok choy in some cold water for 15 minutes. Add some salt to help kill bacteria. While removing them from the water, give them a quick shake in the water to remove any dirt stuck inside. Rinse off with more cold water and slice them in half lengthwise. Set them aside to dry.
- Peel and chop the fresh ginger into matchsticks. Then mince the 2 cloves of garlic.
- Clean the chicken thighs with cold water and trim off any visible fat. Set them aside and let them dry off. It is optional to remove the skin but recommended to leave it on. Keeping the chicken skin will create a crispy outer texture with tender and juicy meat underneath.
- In a medium bowl, mix together the chicken broth, sesame oil, ginger and garlic. Set it aside and let the flavours marinate with each other.
- Season the chicken with salt and pepper.
- In a large deep skillet, heat the vegetable oil over medium-high heat. Once hot, cook the chicken until golden brown, about 4 minutes on each side.
Add the broth mixture and reduce the heat to low. Cover the skillet and let it simmer for 8 minutes or until the chicken is fully cooked.
- In a separate small bowl, stir together the 2 tablespoons of water and 2 tablespoons of cornstarch. Make sure the cornstarch is fully dissolved.
- Add the cornstarch mixture to the skillet and stir.
- Add in the mushrooms and bok choy as well. Bring the entire skillet to a boil then let it simmer until the sauce thickens, continuously stirring until the bok choy is tender-crisp.
- It is best enjoyed with rice and while hot. Enjoy!