• Sizzling Chicken with Bok Choy from Jennifer Tyler Lee's The 52 New Foods Challenge

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    Sizzling Chicken with Bok Choy from Jennifer Tyler Lee's The 52 New Foods Challenge
    Prep: 10 min Cook: 30 min Servings: 4
    by Jennifer Tyler Lee
    3 recipes
    This simple stir-fry recipe is an easy version of one of my favorite Asian comfort foods: clay-pot chicken. It delivers a big, cozy umami flavor with very little effort. One of my go-to weeknight recipes, it’s easy to prepare, tastes delicious, and can make an encore appearance in your lunchbox the next day. {VIDEO} Watch the one minute technique video in the Useful Links section for quick tips on how to make this stir fry recipe.


    • 4 bunches baby bok choy, chopped into 1-inch sections
    • 2 cloves garlic, minced
    • 1 tablespoon mirin (optional)
    • ¼ cup tamari or soy sauce
    • ¼ teaspoon Chinese five-spice
    • 1 tablespoon honey
    • 1 tablespoon grapeseed oil
    • 1 pound boneless chicken thigh, trimmed and diced into ½-inch pieces
    • 4 cups long-grain brown rice, cooked


    1. In a medium bowl, whisk together the garlic, mirin, tamari, five-spice, and honey. Add the chicken and stir to coat.
    2. Heat a wok or large sauté pan over medium-high heat. Add the oil, then the marinated chicken and sauté, stirring occasionally, for 7 minutes, or until the chicken is crispy on the edges and bounces back gently when pressed with a fork.
    3. Just before the chicken is finished, add the stalks of the bok choy leaves to the wok. Cover and let cook for 3 minutes. Add the remaining bok choy leaves, cover, and cook for 2 minutes more, or until the leaves are bright green.
    4. Add the rice and gently mix to combine.
    5. Serve warm in a large bowl, family-style.

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    • ShaleeDP
      I like this one. Awesome.

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