This Lemongrass Chicken with Bok Choy and shiitake mushrooms is definitely a great dish to make for dinner. It's so delicious! The combination of the simple marinade and the citrusy lemongrass flavor tastes amazing with the bok choy, shiitake mushrooms, and chicken thighs. The aroma of cooked garlic, ginger, and lemongrass is indescribable!
The chicken thighs are cooked similarly to our Stir-Fried Chicken Thighs and Super Easy Sautéed Chicken Thighs but with Asian-inspired flavors!
Jump to:
Main Ingredients:
- Chicken Thighs: use boneless, skinless chicken thighs. We will be cutting each chicken thigh into 4 to 6 bite size pieces.
- Baby Bok Choy: choose bright and vibrant colored bok choy. Look for firm leaves, not wilted. And the stalks should have no brown spots. I like using baby bok choy in the recipe because they have smaller leaves and are sweeter in flavor.
- Shiitake Mushrooms: adds so much earthiness to the dish! They are so healthy too! To prepare the mushrooms for sautéing, slice off the stems and, using a damp paper towel, wipe off any dirt.
The marinade:
This aromatic and flavorful sauce is everything! A combination of finely chopped lemongrass, minced ginger and garlic, a little bit of red chili flakes and some lime juice, soy sauce, honey, and sesame seed oil. So good! We marinate the chicken in the sauce and use some of the sauce to sauté the bok choy and shiitake mushrooms.
Preparation:
Although bok choy can be enjoyed raw, cooking it in the aromatic lemongrass sauce will give it so much flavor.
Before cooking, prepare the bok choy by following these few easy steps:
- First, rinse each baby bok choy under cold running water and remove any dirt.
- Then place the bok choy on a paper towel, or a clean dish towel, and pat to dry the leaves.
- Now transfer the bok choy onto a cutting board and cut each bok choy down the center of the stalk. That's it, it's ready for cooking!
How to prepare the Lemongrass Chicken with Bok Choy:
- Prepare the marinade: In a large bowl combine all marinade ingredients and mix well. Pour about 2 tablespoons of the marinade into a large wok or a non-stick skillet to be used later for sautéing the bok choy.
- Prepare the chicken: then cut each chicken thigh into 4 to 6 bitesize pieces and place the chicken thighs in the bowl with the marinade. Then mix well to combine. Cover with plastic wrap and place in the refrigerator to marinate.
- Sauté the Bok Choy: add 1 tablespoon of cooking oil to the skillet with that little bit of marinade and heat on medium-high heat, until sizzling hot. Then sauté the bok choy for about 2 minutes per side, without moving. Then transfer the bok choy to a large plate or platter and set aside.
- Sauté the Shiitake Mushrooms: in the same wok/skillet you used to cook the bok choy, heat 1 tablespoon of cooking oil over medium-high heat. Add the mushrooms and sauté for about 5 minutes (and until tender), stirring occasionally. Transfer the mushrooms to the plate with the cooked bok choy and set aside.
- Sauté the Chicken: using tongs, place about half of the chicken thighs onto the heated skillet, so as not to overcrowd. Sauté each side for 4 to 5 minutes, until browned. Transfer the cooked chicken onto the plate with the bok choy and mushrooms and sauté the second batch of the chicken. Do not discard the leftover marinade.
- Combine and serve: now add the first batch of the chicken and the shiitake mushrooms back into the skillet and pour the marinade that was leftover from marinating the chicken into the skillet. Sauté, stirring occasionally, for about 1 minute. Transfer the bok choy onto the skillet and sauté for another two minutes.
Frequently Asked Questions:
I found that fresh lemongrass is not always readily available at a grocery store. In that case, you can substitute for the tubes of lemongrass paste, which are usually available with other herb pastes in the produce area. You will need about 1 tablespoon of lemongrass paste for this recipe.
Serve over mashed potatoes, rice, or rice noodles. It tastes amazing on anything!
If you intend to use the lemongrass within 2 weeks of purchasing, loosely wrap the lemongrass with a damp paper towel and store it in the fridge. If you are not planning on cooking with the leftover lemongrass within a few weeks of buying it, you can freeze the stalks by placing them in freezer bags. When ready to use, simply thaw beforehand.
Other meat recipes:
Recipe
Lemongrass Chicken with Bok Choy
Ingredients
- 1/4 cup regular all-purpose, soy sauce
- 1 tablespoon fresh ginger minced
- 3 large garlic cloves pressed
- 2 trimmed lemongrass stalks finely chopped
- 2 tablespoons honey
- 1/2 teaspoon crushed red pepper flakes
- 1/2 lime
- 1 teaspoon sesame seed oil
- 1 tablespoon neutral cooking oil
- 8 chicken thighs boneless, skinless
- 4 baby bok choy
- 1 lb. Shiitake mushrooms
To garnish:
- 1 tablespoon sesame seeds
- 2 scallions finely chopped
Instructions
- Prepare the marinade: In a large bowl combine all marinade ingredients (soy sauce through sesame seed oil) and mix well. Pour about 2 tablespoons of the marinade and 1 tablespoon of the cooking oil into a large wok or a non-stick skillet to be used later for sautéing the bok choy.
- Prepare the chicken: using a cutting board and a sharp knife, cut each chicken thigh into 4 to 6 bitesize pieces and place the chicken thighs in the bowl with the marinade. Mix well to combine. Cover with plastic wrap and place in the refrigerator to marinate.
- Sauté the Bok Choy: rinse each baby bok choy under cold running water and remove any dirt. Place the bok choy on a paper towel, or a clean dish towel, and pat to dry the leaves. Transfer the bok choy onto a cutting board and cut each bok choy down the center of the stalk. Heat the skillet with the marinade and cooking oil over medium-high heat, until sizzling hot and sauté the bok choy for about 2 minutes per side, without moving. Transfer the bok choy to a large plate or platter and set aside.
- Sauté the Shiitake Mushrooms: in the same wok/skillet you used to cook the bok choy, heat 1 tablespoon of cooking oil over medium-high heat. Add the mushrooms and sauté for about 5 minutes (and until tender), stirring occasionally. Transfer the mushrooms to the plate with the cooked bok choy and set aside.
- Sauté the Chicken: using tongs, place about half of the chicken thighs onto the heated skillet, so as not to overcrowd. Sauté each side for 4 to 5 minutes, until browned. Transfer the cooked chicken onto the plate with the bok choy and mushrooms and sauté the second batch of the chicken. Do not discard the leftover marinade.
- Combine and serve: add the first batch of the chicken and the shiitake mushrooms back into the skillet and pour the marinade that was leftover from marinating the chicken into the skillet. Sauté, stirring occasionally, for about 1 minute. Transfer the bok choy onto the skillet and sauté for another two minutes.
Notes
- if fresh lemongrass is not available, you can use about 1 tablespoon of lemongrass paste
Comments
No Comments