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.
|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||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|
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.
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