Tested till perfect Braised Chicken and Bok Choy

Braised Chicken and Bok Choy

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By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspvegetable oil
  • 2 lb 2lbskinless chicken thighchicken thighs or chicken drumsticks
  • 1/2 cup 1/2cupchicken stock
  • 1/4 cup 1/4cupsoy sauce
  • 1 tbsp 1tbspgranulated sugar
  • 3 3green oniongreen onions, thinly sliced
  • 2 2cloves garlic, minced
  • 6 6thin slices gingerroot, (or 1/4 tsp ground ginger)
  • 1/4 tsp 1/4tspcinnamon
  • Pinch ground cloves
  • Pinch ground pepper
  • 6 cups 6cupscoarsely chopped bok choy, (6 to 8 stalks bok choy) or baby bok choy, about 1 lb/500 g (1.5 L)
  • 2 tsp 2tspcornstarch
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In shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches if necessary. Spoon off fat.

Add stock, soy sauce, sugar, two-thirds of the onions, the garlic, ginger, cinnamon, cloves and pepper; bring to boil. Cover and simmer over medium-low heat for 25 minutes or until juices run clear when chicken is pierced.

Increase heat to high and return chicken mixture to boil. Stir in bok choy; cook for 2 minutes. Dissolve cornstarch in 2 tsp water; add to pan and cook, stirring, for 1 minute or until thickened and bok choy is tender-crisp. Serve sprinkled with remaining green onions.

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