Chinese Chicken and Baby Bok Choy

I was craving more dumplings from Din Tai Fung (Nick got me hooked) but I'm 500 miles away from the closest one so instead I decided to try to make something along those lines for dinner tonight and this turned out really yummy. I bought some baby bok choy to go along with it just like we had at Din Tai Fung.

Serves 4

1 pound chicken thighs
1 cup soy sauce
1/2 cup sugar
1 cup water
1 tsp onion powder
3 cloves garlic, minced
1 tsp ground ginger
1 Tbsp lemon juice
1 tsp red pepper flakes
3 tsp. corn starch
steamed baby bok choy
cooked brown rice
sesame seeds

1. Cut chicken into bite-sized pieces and spread out in a single layer in a baking pan.

2. In a medium saucepan over high heat, whisk together the soy sauce, sugar, water, onion powder, garlic, and ground ginger. Bring to a boil. Reduce heat to low and simmer 5 minutes.

3. Remove mixture from heat and whisk in lemon juice and red pepper flakes.

4. Pour mixture over chicken.

5. Cover pan with foil and bake at 350 degrees for 35 minutes.

6. Meanwhile, prepare baby bok choy by washing and trimming the bottom of the stalk about 1/8-inch. Beautiful, aren't they?

7. Steam for about 5 minutes, set aside.

8. When chicken is finished cooking, drain some of the leftover juices into a saucepan. Heat up and add cornstarch to make a thicker sauce.

9. Add steamed baby bok choy to the pan with chicken and mix together.

10. Serve over cooked rice and drizzle thickened sauce over the top.

11. Sprinkle sesame seeds on top.

Comments

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