Try this Oyster Sauce Chicken with Bok Choy recipe, or contribute your own.
Suggest a better descriptionFor the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.
For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside.
For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry for a few seconds. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.
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Serving Size: 1 Serving (615g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 695 | ||
Calories from Fat: 270 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30g | 40 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 343.6mg | 106 % | |
Sodium 1295.5mg | 45 % | |
Potassium 1208.6mg | 32 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 9.6g | ||
Protein 83.5g | 119 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 695
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