Stir-Fried Chicken and Bok Choy
April 09, 2018
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 ½ tablespoons sesame oil
- 2 teaspoons light brown sugar
- ¾ pound boneless chicken thighs, cut into 1/2-inch strips
- 2 tablespoons finely chopped gingerroot
- 2 cloves garlic, finely chopped
- 3 tablespoons peanut or vegetable oil
- ½ pound bok choy (1 head), trimmed and thinly sliced
- 2 leeks (1/2 pound), halved lengthwise and thinly sliced
- Pinch chile flakes
- Salt, as needed
- Cooked rice, for serving
- In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
- Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
- Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.
No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you’ll have a reliable and delicious alternative to takeout.
Recipe From: New York Times
Recipe By: Melissa Clark
Photo By: Evan Sung
Wine Pairing - Alsace Riesling
Among Alsace’s noble varieties, Riesling is the indisputable king. Elegant and dry, its aromas range from delicate fruit such as lemon, grapefruit, peach and pear to richer expressions such as stewed fruits, flowers and spices. Rieslings from Alsace have abundant freshness, opulence and a rich mid-palate, yet, their racy acidity keeps them exceptionally well-balanced.
Riesling pairs very well with goat cheeses, charcuterie, seafood, poultry and pork dishes, and most Asian cuisines. It is also known as the “quintessential Thanksgiving wine,” due to its extremely food-friendly character.