Delight your palate with a taste of Asian cuisine. This ginger-sesame chicken with bok choy and mushrooms recipe combines the savory flavors of chicken and mushrooms with the zesty tang of ginger, all brought together by a rich sesame sauce. It's a perfect meal for a cozy family dinner or a fancy weekend treat. Enjoy the blend of unique flavors and treat your taste buds to an unforgettable experience.
Some ingredients in this recipe may not be readily available in your pantry, but they are worth the trip to the supermarket. Bok choy, a type of Chinese cabbage, contributes a fresh, crunchy texture to this dish. Oyster mushrooms add a delicious, earthy flavor that complements the chicken perfectly. Asian sesame oil and rice vinegar might not be in your everyday rotation, but they're key to achieving the distinct, authentic flavor of this dish.
Ingredients for the Ginger-Sesame Chicken with Bok Choy and Mushrooms Recipe
Chicken stock: Used as a base for the sauce, providing rich, deep flavor.
Soy sauce: Adds a salty, umami element to the dish.
Sherry: A type of wine that contributes a sweet, nutty flavor.
Sugar: Used to balance the saltiness of the soy sauce and sherry.
Cornstarch: A thickening agent for the sauce.
Rice vinegar: Gives the sauce a tangy kick.
Asian sesame oil: Provides a toasty, nutty note.
Red pepper: Adds a bit of heat to the dish.
Canola oil: Used for sautéing the ingredients.
Oyster mushrooms: A variety of mushroom with a delicate, savory flavor.
Chicken breast: The protein of the dish.
Salt and pepper: Basic seasonings to enhance the flavors.
Bok choy: A type of Chinese cabbage with a crunchy texture.
Red bell pepper: Adds color and a touch of sweetness.
Fresh ginger: Brings a zesty, aromatic flavor.
Garlic: Enhances the overall savoriness of the dish.
One reader, Brodie Petty says:
This ginger-sesame chicken with bok choy and mushrooms recipe is a game-changer! The flavors are perfectly balanced, and the dish is so easy to prepare. The combination of ginger and sesame creates a delightful aroma, and the bok choy and mushrooms add a lovely texture. It's a definite must-try!
Techniques Required
Prepare the sauce: Combine the chicken stock with the soy sauce, sherry, sugar, dissolved cornstarch, rice vinegar, sesame oil, and crushed red pepper in a medium jar, and shake well.
Cook the oyster mushrooms: Heat 2 teaspoons of canola oil in a large nonstick skillet until shimmering. Add the oyster mushrooms and cook over high heat, stirring occasionally, until browned and tender, about 6 minutes. Transfer the mushrooms to a large plate.
Cook the chicken: Add another 2 teaspoons of canola oil to the skillet. Season the chicken breast pieces generously with salt and pepper, then add them to the skillet. Cook over high heat, stirring occasionally, until they are golden and just barely cooked through, about 4 minutes. Transfer the chicken pieces to the plate with the oyster mushrooms.
Cook the bok choy and red pepper: Add 1 tablespoon of canola oil to the skillet along with the bok choy and red pepper. Cook over high heat, stirring occasionally, until crisp-tender, about 3 minutes. Transfer the vegetables to the plate.
Sauté the ginger and garlic: Add the remaining 2 teaspoons of canola oil to the skillet along with the ginger and garlic. Cook, stirring, just until fragrant, about 1 minute.
Finish the dish: Return the chicken and vegetables to the skillet. Shake the sauce and add it to the skillet. Bring to a boil and simmer, stirring, until slightly thickened, about 1 minute.
Serve: Transfer the chicken and vegetables to a bowl and serve with steamed rice.
How To Make Ginger-Sesame Chicken with Bok Choy and Mushrooms
This ginger-sesame chicken is an Asian-inspired stir fry with lots of flavors and even more nutrition, thanks to the bok choy and mushrooms.
Serves:
Ingredients
- ½cupchicken stock,or canned low sodium broth
- 3tbspsoy sauce,low sodium
- 1tbspsherry
- 1tbspsugar
- 1tspcornstarch
- ½tsprice vinegar,unseasoned
- ½tspasian sesame oil
- ½tspred pepper,crushed
- 3tbspcanola oil
- ¾lboyster mushrooms
- ¾lbchicken breast,skinless
- salt and freshly ground pepper
- ¾lbbok choy
- 1smallred bell pepper
- 2tbspfresh ginger,finely chopped
- 1clovegarlic
Instructions
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In a medium jar, combine the chicken stock with the soy sauce, sherry, sugar, dissolved cornstarch, rice vinegar, sesame oil and crushed red pepper and shake well.
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In a large nonstick skillet, heat 2 teaspoons of the canola oil until shimmering.
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Add the oyster mushrooms and cook over high heat for about 6 mintues, stirring occasionally, until browned and tender.
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Transfer the mushrooms to a large plate.
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Add another 2 teaspoons of canola oil to the skillet.
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Season the chicken breast pieces generously with salt and pepper, add them to the skillet and cook over high heat for 4 minutes, stirring occasionally, until they are golden and just barely cooked through.
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Transfer the chicken pieces to the plate with the oyster mushrooms.
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Add 1 tablespoon of canola oil to the skillet along with the bok choy and red pepper and cook over high heat for 3 minutes, stirring occasionally, until crisp-tender.
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Transfer the vegetables to the plate.
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Add the remaining 2 teaspoons of canola oil to the skillet along with the ginger and garlic and cook, stirring, just until fragrant.
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Return the chicken and vegetables to the skillet.
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Shake the sauce and add it to the skillet.
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Bring to a boil and simmer for 1 minute, stirring, until slightly thickened.
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Transfer the chicken and vegetables to a bowl and serve.
Nutrition
- Calories: 335.19kcal
- Fat: 19.99g
- Saturated Fat: 3.34g
- Trans Fat: 0.13g
- Monounsaturated Fat: 10.36g
- Polyunsaturated Fat: 5.15g
- Carbohydrates: 16.31g
- Fiber: 3.81g
- Sugar: 6.68g
- Protein: 23.71g
- Cholesterol: 55.33mg
- Sodium: 790.59mg
- Calcium: 90.30mg
- Potassium: 902.74mg
- Iron: 2.49mg
- Vitamin A: 65.95µg
- Vitamin C: 47.53mg
Technique Tip for Perfecting Ginger-Sesame Chicken
When cooking the chicken and oyster mushrooms, it's important to not overcrowd the skillet. Overcrowding can cause the ingredients to steam rather than brown, which can affect the overall flavor of the dish. If necessary, cook the chicken and mushrooms in batches to ensure each piece gets a nice, golden sear.
Time-Saving Tips for Preparing This Dish
Prep ahead: Chop vegetables and marinate the chicken the night before to save time on the day of cooking.
One-pan wonder: Use a large skillet to cook the entire dish in one pan, reducing the number of dishes to clean.
Multi-task: While the chicken is cooking, prep the vegetables to make the most of your time in the kitchen.
Organized setup: Arrange all ingredients and utensils in an organized manner before starting to cook for a smoother process.
Quick cooking: Cut the chicken and vegetables into uniform pieces for even cooking and to reduce overall cooking time.
Substitute Ingredients For Ginger-Sesame Chicken with Bok Choy and Mushrooms Recipe
chicken stock - Substitute with vegetable stock: Vegetable stock can provide a similar depth of flavor and richness to the dish, while also making it suitable for vegetarian diets.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce that offers a similar umami flavor and saltiness to the dish.
sherry - Substitute with rice vinegar: Rice vinegar can provide a mild acidity and sweetness similar to sherry, enhancing the overall flavor of the dish.
sugar - Substitute with honey: Honey can add sweetness and a hint of floral flavor to the dish, while also offering natural properties.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent in place of cornstarch, providing a similar texture to the dish.
rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar can offer a slightly fruity and tangy flavor similar to rice vinegar, complementing the other ingredients in the dish.
asian sesame oil - Substitute with toasted sesame oil: Toasted sesame oil can provide a rich, nutty flavor similar to Asian sesame oil, enhancing the overall taste of the dish.
red pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicy kick similar to red pepper, elevating the heat level of the dish.
canola oil - Substitute with vegetable oil: Vegetable oil can be used as a neutral substitute for canola oil, providing a similar cooking function in the recipe.
oyster mushrooms - Substitute with shiitake mushrooms: Shiitake mushrooms can offer a similar meaty texture and umami flavor to the dish, enhancing its overall depth.
chicken breast - Substitute with tofu: Tofu can be used as a plant-based alternative to chicken, providing a source of protein and absorbing the flavors of the dish.
bok choy - Substitute with swiss chard: Swiss chard can be used as a substitute for bok choy, offering a similar leafy green texture and mild bitterness to the dish.
red bell pepper - Substitute with yellow bell pepper: Yellow bell pepper can provide a slightly sweeter flavor and vibrant color similar to red bell pepper, adding visual appeal to the dish.
fresh ginger - Substitute with ground ginger: Ground ginger can be used as a convenient substitute for fresh ginger, providing a similar warm and aromatic flavor to the dish.
garlic - Substitute with shallots: Shallots can offer a milder and sweeter flavor compared to garlic, adding a subtle depth to the dish without overpowering other ingredients.
Presenting Ginger-Sesame Chicken with Bok Choy and Mushrooms
Elevate the plating: Arrange the ginger-sesame chicken in a circular pattern on the plate, ensuring each component is visible and appealing.
Incorporate color contrast: Introduce vibrant hues by garnishing with thinly sliced red bell peppers and fresh green bok choy to create a visually stunning dish.
Utilize height and depth: Strategically layer the chicken, mushrooms, and bok choy to add dimension to the presentation, creating an enticing visual appeal.
Garnish with precision: Sprinkle finely chopped fresh cilantro over the dish to add a pop of color and a hint of freshness.
Emphasize symmetry: Carefully position the components to create a balanced and harmonious composition, showcasing attention to detail.
Use high-quality serving ware: Present the dish on elegant, minimalist plates to allow the vibrant colors and textures of the ingredients to take center stage.
Incorporate artistic drizzling: Finish the dish with a delicate drizzle of the ginger-sesame sauce, adding a touch of finesse to the presentation.
Highlight the ingredients: Showcase the natural beauty of the oyster mushrooms, bok choy, and chicken by arranging them thoughtfully on the plate.
Essential Kitchen Tools for Making This Recipe
Medium jar: A container used for mixing and storing the sauce.
Nonstick skillet: A pan used for cooking the chicken, mushrooms, and vegetables without sticking.
Large plate: Used for transferring cooked mushrooms, chicken, and vegetables.
Large bowl: Used for serving the ginger-sesame chicken with bok choy and mushrooms.
Whisk: Used for dissolving the cornstarch and mixing the sauce ingredients.
Measuring cups and spoons: Used for accurately measuring the ingredients for the sauce.
Knife: Used for slicing the chicken, chopping the ginger, and mincing the garlic.
Cutting board: Used for preparing and cutting the vegetables and chicken.
Tongs: Used for turning and transferring the chicken and vegetables while cooking.
Spatula: Used for stirring and serving the ginger-sesame chicken with bok choy and mushrooms.
Skimmer: Used for removing any impurities or foam that may rise to the surface while cooking the chicken and vegetables.
Rice cooker: Used for steaming rice to serve with the dish.
How To Store and Freeze Leftovers
To store leftover ginger-sesame chicken with bok choy and mushrooms, allow the dish to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
When reheating, ensure that the chicken is heated through thoroughly to an internal temperature of 165°F (74°C) to prevent foodborne illness.
If you plan to freeze the dish, it's best to store the chicken, mushrooms, and bok choy separately from the sauce. Place each component in a separate freezer-safe container or resealable plastic bag, removing as much air as possible before sealing.
Label the containers or bags with the date and contents for easy identification later.
Freeze for up to 2-3 months for optimal quality and flavor.
To reheat from frozen, thaw the components in the refrigerator overnight. Once thawed, reheat the chicken, mushrooms, and bok choy in a skillet over medium heat until warmed through. Reheat the sauce separately in a small saucepan, stirring occasionally, until heated through. Combine the reheated components and sauce before serving.
Alternatively, you can reheat the frozen dish in the microwave. Place the frozen components in a microwave-safe dish, cover loosely with a lid or plastic wrap, and microwave on high power in 1-minute intervals, stirring between each interval, until the food is heated through evenly.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover ginger-sesame chicken with bok choy and mushrooms in an oven-safe dish. Cover the dish with foil and bake for 15-20 minutes, or until the chicken is heated through and the vegetables are tender. This method helps to retain the moisture in the dish and prevents the chicken from drying out.
If you prefer a crispier texture, you can reheat the leftovers in a skillet on the stovetop. Heat a tablespoon of canola oil in a large skillet over medium-high heat. Add the leftover chicken and vegetables to the skillet and stir-fry for 3-5 minutes, or until the chicken is heated through and the vegetables are crisp-tender. This method allows you to quickly reheat the dish while adding a bit of extra flavor and texture.
For a quick and easy reheating option, you can use the microwave. Place the leftover ginger-sesame chicken with bok choy and mushrooms in a microwave-safe dish. Cover the dish with a damp paper towel to help retain moisture. Microwave on high for 1-2 minutes, or until the chicken is heated through and the vegetables are tender. Be sure to stir the dish halfway through the reheating process to ensure even heating.
If you want to add a fresh twist to your leftovers, consider repurposing them into a new dish. Shred the leftover chicken and mix it with the bok choy and mushrooms. Use this mixture as a filling for lettuce wraps, tacos, or even a hearty soup. This method allows you to create a new and exciting meal while still enjoying the flavors of the original dish.
For a cold dish option, you can transform your leftovers into a refreshing salad. Shred the leftover chicken and mix it with the bok choy and mushrooms. Toss the mixture with a simple dressing made from soy sauce, rice vinegar, and a touch of sesame oil. Serve the salad over a bed of mixed greens or cold noodles for a light and satisfying meal.
Random Fact about Ginger-Sesame Chicken with Bok Choy and Mushrooms
Ginger-sesame chicken is a popular dish in Chinese cuisine, known for its flavorful combination of ginger, sesame, and soy sauce.
Is This Recipe Budget-Friendly for Home Cooking?
This ginger-sesame chicken with bok choy and mushrooms recipe offers a balance of cost-effectiveness and flavor. The use of affordable ingredients like chicken breast, bok choy, and oyster mushrooms keeps the cost reasonable. The dish's versatility allows for easy adaptation to suit varying budgets and preferences. The approximate cost for a household of four people is around $20-$25, making it a budget-friendly option. The overall verdict rates this recipe at 8/10 for its cost-effectiveness and delicious outcome.
Is This Chicken and Vegetable Dish Healthy?
The ginger-sesame chicken with bok choy and mushrooms recipe is a relatively healthy dish with a good balance of protein, vegetables, and flavor. The recipe incorporates lean chicken breast, nutrient-dense bok choy, and low-calorie oyster mushrooms, which provide essential vitamins and minerals. The use of ginger and garlic adds natural flavor and potential health benefits, such as anti-inflammatory properties.
However, there are a few aspects of the recipe that could be improved to make it even healthier:
- Reduce the amount of sugar in the sauce or replace it with a natural sweetener like honey or maple syrup
- Use low-sodium soy sauce to decrease the overall sodium content
- Increase the proportion of vegetables to chicken for added fiber and nutrients
- Opt for brown rice instead of white rice as a side dish for more complex carbohydrates and fiber
To further enhance the nutritional value of this dish, consider the following suggestions:
- Add more variety of vegetables, such as carrots, broccoli, or snap peas, to increase the fiber and nutrient content
- Include a source of healthy fats, like chopped nuts or seeds, to improve satiety and provide essential fatty acids
- Marinate the chicken in a mixture of yogurt, ginger, garlic, and spices for added tenderness and flavor without relying on excessive oil or salt
- Serve the dish with a side of quinoa or cauliflower rice for a lower-carb, nutrient-dense alternative to traditional rice
Editor's Opinion on This Flavorful Chicken Recipe
The ginger-sesame chicken with bok choy and mushrooms recipe is a delightful combination of flavors and textures. The use of ginger and garlic adds a fragrant and aromatic touch, while the oyster mushrooms and bok choy provide a satisfying crunch. The sauce brings everything together with a perfect balance of savory, sweet, and spicy notes. This dish is a wonderful blend of Asian-inspired ingredients that will surely impress your guests and elevate your culinary skills.
Why trust this Ginger-Sesame Chicken with Bok Choy and Mushrooms Recipe:
This recipe is a testament to the culinary expertise of a seasoned chef, ensuring a delightful dining experience. The use of fresh ginger, oyster mushrooms, and bok choy showcases a commitment to quality ingredients. The combination of soy sauce, sherry, and sesame oil promises an authentic and flavorful dish. The meticulous cooking instructions and the incorporation of chicken stock guarantee a harmonious blend of textures and flavors. Trust in this recipe for a satisfying and memorable meal.
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