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Spicy Chicken & Bok Choy


Recipe Info

  • Servings : 4
  • Cook Time : 15m
  • Ready In : 15m


  • 340g bok choy, trimmed and halved
  • 30g ginger, finely chopped
  • salt
  • 2 tbsps peanut oil
  • 450g chicken breast, chopped
  • 60ml plus 11/2 tbsps soy sauce
  • 2 tbsps rice wine vinegar
  • 80g spring onions, sliced
  • 80g peanuts
  • 3 garlic cloves, finely chopped
  • 1 chilli, seeded if desired, thinly sliced
  • 50g bean sprouts


Step 1

Heat 1 tablespoon peanut oil in a large pan over medium-high heat. Add the chicken and cook until cooked through, about 10 minutes. Season with salt, 11/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Transfer to a bowl.

Step 2

Add remaining 1 tablespoon oil to the pan. Stir in half the spring onions, ginger, garlic and chilli. Cook until fragrant, about 1 minute. Add the bok choy and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Return chicken to pan.

Step 3

Add the bean sprouts, peanuts, remaining 1/4 cup soy sauce and 11/2 tablespoons rice vinegar into the pan. Cook until just warmed through.

Step 4

Transfer to a large bowl and add remaining spring onions. Serve with rice.

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