Sticky ginger chicken with bok-choi and bean sprouts

This makes a very tasty dinner. If you want to have it lighter, use rice paper and make fresh spring rolls instead of having on vermicelli.


Sticky ginger chicken

  • Nob of ginger, skinned and cut into thin strips
  • 2 chicken breasts diced
  • 2 clove of garlic
  • 1/4 tspn dark soy sauce
  • 2 tspn oyster sauce
  • 4 tbsp fish sauce
  • 1 tbsp honey
  • 4 tbsp water
  • 2 tblsp rice bran oil (or vegetable oil)
  • Small bunch of coriander leaves roughly chopped

Bean sprouts and bok-choi

  • 2 tbsp rice bran oil (or vegetable oil)
  • 4 bunches of bok-choi, roughly chopped
  • 1 cup of mixed sprouts (we use mung bean and puy lentil)
  • 1 cup of diced spring onions
  • 1 clove of garlic
  • 1 tbsp fish sauce
  • 1 tspn honey
  • 1/2 tspn sesame oil
  • 1 tbsp toasted sesame seeds (gently heat seasame seeds in a dry cast iron fry pan until coloured)

Vermicelli or rice paper for serving


Sticky ginger chicken

  1. Combine the soy sauce, oyster sauce, half the fish sauce (1 tblsp), half the honey (1/2 tblsp) and garlic with the chicken in a bowl and marinate.
  2. Meanwhile mix the rest of the fish sauce and honey with 4 tblsp of water and set aside.
  3. Heat the chicken’s oil in a pot (or wok) over a high heat.
  4. Add the ginger, and fry until coloured.
  5. Add the chicken mixture and brown on all sides.
  6. Turn down the heat, add the water mixture and place the lid on.
  7. Let the chicken simmer for a few minutes, then take the lid off and simmer until the juice has boiled down to a sticky sauce.

Bean sprouts and bok choi

  1. Heat the oil in a pan, then throw in the spring onions, garlic and bean sprouts.
  2. Stir fry for a couple of minutes, then add the bok-choi.
  3. Add the honey and fish sauce and heat until the bok-choi has wilted.
  4. Take off the heat, stir in the sesame oil and toasted sesame seeds.

Combine the sticky ginger chicken, bean sprouts and bok-choi with the noodles and serve

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3 Responses to Sticky ginger chicken with bok-choi and bean sprouts

  1. Tes says:

    Ohhh I love this recipe. You can’t go wrong with Asian stir fry dishes. Thanks for sharing.

  2. Pingback: Beef and ginger fried rice | dinners, preserves, and of course baking

  3. Debora says:

    Wonderful recipe, thanks for much for sharing! Made this for dinner with different vegetables (all I had was napa and purple cabbage plus carrots) and served it over plain steamed rice. Delicious!!

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