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
  • 500g 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
  • ¼ c Sherry (or asian cooking wine)
  • 2 bunches Bok Choy, ends trimmed, rinsed and chopped into 2cm dice
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  • In a medium to large bowl, combine the soy sauce, garlic, cornflour, sugar and ginger.

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

  • 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.

  • 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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