Comments on: Chicken Bok Choy

By: Drew

Drew — Sun, 26 Apr 2009 17:32:23 +0000

Here’s something to try the next time you make this dish…Marinate the chicken beforehand in one of the tablespoons of soy sauce along with a tablespoon of corn starch…This will give the chicken a nice velvety coating as well as serve to thicken the sauce…A drop or two of sesame oil added to the marinating chicken lends some nice flavor also…

By: Julie

Julie — Tue, 21 Apr 2009 20:04:00 +0000

I love bok choy. This is such a simple recipe–perfect for a weeknight. I get so excited when I find baby bok choy…not that it tastes better; it’s just cute!

By: Sophie

Sophie — Mon, 20 Apr 2009 13:32:09 +0000

I admit, I haven’t cooked with bok choy enough because I didn’t know how to prepare it :/, I like how you’ve incorporated it into this dish — it looks fresh and tasty!

By: Christina@DeglazeMe

Christina@DeglazeMe — Mon, 20 Apr 2009 13:17:35 +0000

I love baby bok choy and Shanghai bok choy too (are they the same thing?). But I realized the last time I made some that there is a lot of sand and grit in the bok choy… maybe a good idea to rinse them thoroughly. Anyway, your dish looks simple and delicious!

By: Lydia (The Perfect Pantry)

Lydia (The Perfect Pantry) — Mon, 20 Apr 2009 12:34:08 +0000

I love using baby bok choy, too, when I’m lucky enough to find it (which means a visit to the Asian grocery store). I slice it right down the middle, and stir-fry the halves. Each one is a perfect portion.

By: Rosa

Rosa — Mon, 20 Apr 2009 10:22:18 +0000

I love that veggie! Your dish looks exquisite!

Cheers,

Rosa