Bok Choy & Chicken Stir-fry

bowl Serves 4


  • 1/3 cup soy sauce
  • 2 cloves garlic, finely chopped
  • 1 Tbsp cornflour
  • 1 Tbsp brown sugar
  • 1 thumb ginger, peeled and finely chopped
  • 500 g skinned and boned chicken thighs, cut into strips
  • 2 Tbsp peanut oil
  • 1 cup frozen stir-fry vegetables
  • 5 spring onions, finely sliced on an angle
  • 1/4 cup sherry (or asian cooking wine)
  • 2 bunches bok choy, ends trimmed, rinsed and chopped into 2cm dice
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  • 1. In a medium to large bowl, combine the soy sauce, garlic, cornflour, sugar and ginger.

  • 2. Add the chicken and toss to coat. If possible, leave the chicken to marinate for an hour or two, covered, in the refrigerator.

  • 3. Heat the oil in a wok or large frying pan. Stir-fry the vegetables and onion for 2-3 minutes. Add the chicken and cook over a high heat for about 5 minutes until the chicken is golden brown.

  • 4. Add the sherry (or cooking wine) and bok choy and stir-fry for about 3 minutes. Serve immediately over cooked rice or noodles with a garnish of coriander.

  • Courtesy of Food Magazine. Recipe by Bernadette Hogg. Photography by Shaun Cato-Symonds.

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