Ginger Sesame Chicken with Bok Choy

This dish is our go-to order when we go out to our local Chinese restaurant.  We think it is even better to be able to create it whenever we have a serious craving.  Serve it with white or brown rice or quinoa and you'll have a dinner to remember!


  • 1/2 cup chicken stock
  • 3 tablespoons Tamari (gluten-free soy sauce)
  • 1 tablespoon sherry (dry)
  • 1 tablespoon Wildflower honey
  • 1 teaspoon cornstarch dissolved in 1 tablespoon water
  • 1/2 teaspoon unseasoned rice vinegar
  • 1/2 teaspoon Asian sesame oil
  • 1/2 teaspoon crushed red pepper
  • 3 tablespoons vegetable oil
  • 3/4 pound oyster mushrooms, thickly sliced (optional)
  • 3/4 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • Salt and freshly ground pepper
  • 3/4 pound bok choy, thickly sliced crosswise
  • 1 small red bell pepper, cut into 3/4-inch pieces
  • 2 tablespoons finely chopped fresh ginger
  • 1 garlic clove, minced


  1. In a medium jar, combine the chicken stock with the Tamari, sherry, honey, dissolved cornstarch, rice vinegar, sesame oil and crushed red pepper and shake well
  2. In a large nonstick skillet, heat 2 teaspoons of the vegetable oil until shimmering. Add the oyster mushrooms and cook over high heat, stirring occasionally, until browned and tender, about 6 minutes. Transfer the mushrooms to a large plate
  3. Add another 2 teaspoons of vegetable oil to the skillet. Season the chicken breast pieces generously with salt and pepper, add them to the skillet and cook over high heat, stirring occasionally, until they are golden and just barely cooked through, about 4 minutes. Transfer the chicken pieces to the plate with the oyster mushrooms
  4. Add 1 tablespoon of vegetable oil to the skillet along with the bok choy and red pepper and cook over high heat, stirring occasionally, until crisp-tender, about 3 minutes. Transfer the vegetables to the plate
  5. Add the remaining 2 teaspoons of vegetable oil to the skillet along with the ginger and garlic and cook, stirring, just until fragrant, about 1 minute. Return the chicken and vegetables to the skillet. Shake the sauce and add it to the skillet. Bring to a boil and simmer, stirring, until slightly thickened, about 1 minute. Transfer the chicken and vegetables to a bowl and serve
  6. We also have used coconut oil as a substitute for vegetable oil. It has a high smoke point. We serve this dish with brown rice and/or quinoa.

Recipe and photo reprinted with the permission of John Wright of Bee Wild Buzz


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