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Chicken, Bok Choy with Mushrooms

Inspired by the lovely Meg, this recipe is a twist on the one that she likes to make me sometimes!
Its is great for those evenings when you don't have much time but still want a great meal.
This recipe will easily serve 4 adults.

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  • 4 free range chicken thighs

  • 1 bunch bok choy

  • 4 spring onions

  • 150g button mushrooms

  • 1 red capsicum

  • 4 large cloves garlic

  • 4cm fresh ginger

  • 4 birds eye chilli

  • 6 tbsp light soy

  • 3 tbsp oyster sauce

  • 1 tbsp fish sauce

  • 1 tsp peanut oil

  • 1 tsp mirin (or a drop of white wine)

  • juice of 1 lemon


  • 1.

    Finely grate the ginger and chop the garlic and chilli. Put into a large bowl and add the soy, oyster sauce, fish sauce, mirin and lemon juice.

  • 2.

    Slice the chicken into 1/2 cm strips and add to the bowl making sure the marinade is coating each piece of the chicken. Cover with glad wrap and put into the fridge.

  • 3.

    While this is marinating, cook some rice, following the directions on the packet.

  • 4.

    1/4 the mushrooms, thinly slice the spring onions at an angle.

  • 5.

    Remove the seeds from the capsicum and thinly slice.

  • 6.

    Roughly chop the bok choy. (keep the leave separate as these will be added last)

  • 7.

    Once the rice is cooked and strained, heat a wok or a large frying pan and add the peanut oil. When it is smoking hot, add the chicken and seal on all sides. Now add any remaining marinating liquid.

  • 8.

    Cook for 5 mins and then add the capsicum, bok choy stalks and the spring onion. Cook for a further 2 minutes, then turn off the heat and add the bok choy leaves and stir.

  • 9.

    Season and serve.

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