Dinner in a jiffy … Stir fried soy chicken with bokchoy

stir fried soy chicken with bokchoy

I am so pleased with the simplicity and taste of what I cooked tonight that I have to blog about it right now.

Though I promised myself to make it a short post. So here you go.

Stir fried soy chicken (for 1)

Ingredients:

  • 100 g boneless chicken. Ideally leg piece. Cut into cubes
  • 2 tablespoons vegetable oil
  • 2.\ to 2.5 tablespoons dark soy. 1 tablespoon sweet chilli sauce/ paste. 1/2 teaspoon salt
  • 3 1/2 teaspoon finely chopped garlic or garlic paste
  • 1/2 chopped onion bulb, a shredded stalk of bokchoy. 3 split green chillies. 1/4 chopped capsicum.
  • A camera

Cook

  • Heat oil in a wok. Keep the flame high all through (Remember to bump up the ISO of your camera if you are using the manual mode #facepalm)
  • Add garlic…stir
  • Add onion…stir till onion becomes marginally translucent
  • Add chicken…stir till chicken becomes white and opaque instead of pink
  • Add soy & sweet chilli sauce (I used Thai chilli paste). Stir
  • Add green chillies & salt. Stir
  • Thrown in shredded bokchoy. Stir
  • Add capsicum stir and turn off flame while capsicum still retains its crunch

You can have this with simple steamed rice. The sauce of chicken juices and soy will stream into the rice adding flavour to it. The bokchoy gives and interesting crunch. The chicken juicy despite less than 10 minutes of cooking. The occasional bites of chilli will liven up the night.

IMG_0748 IMG_0749 IMG_0750 IMG_0751 IMG_0752 IMG_0753 IMG_0754

PS Changed the look of the blog with one of the default templates on blogspot. How do you find it?

Comments

Looks very tasty, i'll be giving this a go!
Anonymous said…
The new format is terrific. Also loved the pictorial class.

~Shampa
Swagata said…
The new look is really jazzy. Yesterday, I think it gave the reader the choice of layout. I miss the links to related posts that used to appear at the end of each post.
The knife said…
thanks @shampa

Hope it works for you @one man and his hob
The knife said…
thanks Swagata...let me see how much i can fix
WeekendFarmer said…
You can go back to the basic template. Just fiddle with it...and it will revert. I had the same issue. I am a traditional bong...so didn't like the new look on my blog :). I like it here though. Looks fun.
I like the look of the blog--it's fresh and dynamic. Quite a break from the boxed templates that Blogger dishes out otherwise. The recipe is nice, too--simple and flavorful. I like that you recommend the leg piece--I can't stand chicken breast!
The knife said…
i actually changed once before and then reverted to the basic template...given the strong positive repsonse will stick to this for a while...tks for your feedback...but completely with you on the traditional Bong bit
The knife said…
tks for the feedback...as a blogger you'd be interested to know that this has doubled the daily page views...readers probably find this more engaging

chicken breasts would have killed the recipe. Jatin of Meghna Agro gives me boneless leg pieces of chicken without any fuss. most places prefer to give breast pieces and crib if you ask for leg cuts
Arnab Paul said…
@The Knife,
Great stuff - have enjoyed your writing over the past year.
If I may add a small twist to your recipe above....personal taste :)
1. Marinated the chicken in soy, chinese rice wine, ginger, and a little chilli powder. Sprinkled a little corn starch on the chicken before cooking on a very hot wok. Adds nice texture to the chicken.
2. Pinch of sugar...to balance out the salt and chilli
3. Some green onions at the end
Came out great. My seven year old couldn't wait for dinner time.
The knife said…
Thanks for writing in Arnab. adding a touch of corn flour and sugar are both quite commonly used in Chinese cooking. Plus the rice wine. Would have tasted amazing i am sure