Braised Chicken and Bok Choy Braised Chicken and Bok Choy

[migration] empty title 287 Image by: [migration] empty title 287 Author: Canadian Living

  • Portion size 4 servings


  • 2 tablespoons vegetable oil
  • 2 lbs skinless chicken thighs
  • 2 lbs skinless chicken drumsticks
  • 1/2 cup chicken stock
  • 1/4 cup soy sauce
  • 1 tablespoon granulated sugar
  • 3 green onions thinly sliced
  • 2 cloves garlic minced
  • 6 gingerroot (or 1/4 tsp ground ginger)
  • 1/4 teaspoon cinnamon
  • ground cloves
  • ground pepper
  • 6 cups coarsely chopped bok choy (6 to 8 stalks bok choy) or baby bok choy, about 1 lb/500 g (1.5 L)
  • 2 teaspoons cornstarch


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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Braised Chicken and Bok Choy