Honey Garlic Chicken with Shanghai Rice

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Honey Garlic Chicken with Shanghai Rice
  • Prep Time: 20
  • Total Time: 40
  • Servings: 2
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About this Recipe

Beautiful presentation with the baby bok choy! The Honey Garlic Chicken is the perfect match for the rich flavours in the Shanghai rice. I love the hint of sesame to finish.

Ingredients

2 Beautiful presentation with the baby bok choy! The Honey Garlic Chicken is the perfect match for the
1 1/2 lbs (676 g) Baby bok choy, divided
2 tbsp (30 mL) Butter
3 tbsp (45 mL) Olive oil, divided
2 Cloves garlic, minced
1/2 Onion, diced
1/2 Red pepper, diced
4 oz (114 g) Shitake mushrooms, stems removed and sliced
1/2 cup (125 mL) Oyster sauce or kecap manis (sweet soy sauce)
1 (250 g) Package Express cooked rice or 2 cups (500 mL) cooked white rice
1 tsp (5 mL) Sesame oil

Directions

PREHEAT oven to 350°F (180°C). Arrange chicken on a parchment paper lined baking tray. Roast for about 20 minutes or until cooked through to an internal temperature of 165°F (74°C). Let rest for 5-7 minutes and keep warm.

ROUGHLY chop ½ lb (225 g) of the bok choy and set aside.

HEAT butter and 2 tbsp (30 mL) oil in a large skillet or wok over medium-high. Add garlic, onion, peppers and mushrooms. Stir-fry for 3-5 minutes. Toss in the chopped bok choy and cook for 3-4 minutes. Add ¼ cup (60 mL) of the oyster sauce and the cooked rice. Stir-fry for another 2-3 minutes or until heated through.

HEAT the remaining oil in a separate skillet and add the remaining bok choy, oyster sauce and sesame oil. Season to taste with salt and pepper. Cook until tender crisp, 3-4 minutes.

SERVE the rice on a platter with bok choy arranged around the border. Top with chicken and serve.

Notes

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