Grilled Bok Choy & Chicken

Grilled Bok Choy & Chicken

This dish was inspired by my favourite way to cook asparagus… under the grill (broiler). Turns out its also a brilliant way to cook bok choy. The intense heat from the grill concentrates the flavours and adds some lovely charry bits. It’s also a great way to cook a stir fry if you don’t have access to a wok.

enough for: 2
takes: 20 minutes
1 bunch bok choy, trimmed and broken into individual leaves
4 chicken thigh fillets, sliced
1 tablespoon chopped ginger
3-4 tablespoons oyster sauce
1 bunch coriander (cilantro), leaves picked

1. Heat your overhead grill (broiler) on its highest setting.

2. Place bok choy, chicken and ginger on a tray and cook, stirring every few minutes until the chicken is cooked through and the bok choy has wilted. Will take 5-10 minutes to cook.

3. Remove from the heat and stir in oyster sauce. Serve with coriander leaves on top.

Variations

no grill (broiler) – just stir fry the bok choy, chicken and ginger in a little oil in a frying pan or wok. Remove from the heat and stir in oyster sauce and serve with coriander (cilantro) on top.

ginger alternative – replace with 1-2 finely chopped garlic cloves or 1-4 chopped red chillies.

vegetarian / vegan – use a vegetarian ‘oyster sauce’ and replace chicken with tofu or fresh Asian mushrooms such as shittake or enoki. Add a handful of cashews for extra protein and crunch.

no oyster sauce – In Australia you can get oyster sauce in the Asian section of most supermarkets. If you can’t find it just use soy sauce or hoisin.

different veg – lovely with broccoli, broccolini, Asian broccoli, kale, finely sliced cabbage or any other Asian greens.

more substantial – serve with steamed rice or rice noodles cooked according to the packet. Add a handful of cashews for extra protein and crunch.

more veg – add snow peas, red capsicum (bell peppers), other Asian greens.
or serve with grated raw cauliflower (cauliflower ‘rice’).

no coriander – a lot of people don’t like it so feel free to use mint or basil leaves instead.

different meat – feel free to use chicken breasts (I prefer the texture and price of thighs), pork fillet or beef steaks.

pescetarian – salmon or prawns (shrimp) can be served with the oyster sauce. If using more delicate fish serve with simple soy sauce instead.

Waste Avoidance Strategy

bok choy – best to use for another meal. Can be frozen.

chicken thigh fillets – freeze them.

fresh ginger – will keep in the fridge for months.

oyster sauce – opened bottles best kept in the fridge.

coriander (cilantro) – freeze it in a plastic bag.