After yesterday’s Fauchon-induced sugar high, I thought we could use something light for dinner. Again perusing the contents of my fridge, I found those beautiful baby bok choy from last Friday’s teriyaki salmon, ginger (same), and the scotch bonnet peppers (desperately in need of some attention). I decided to do a simple chicken stir-fry, nothing fancy. After obtaining chicken breasts and a few necessary pantry items, I got to work.
First I cut the chicken into bite-size pieces and put it into a bowl with soy sauce, sesame oil, and peanut oil. I minced the chili pepper and added half to the chicken. Next came minced garlic and ginger. A stir to combine and let marinate while I get everything else ready.
I got the rice going and washed the bok choy, amazed at how fresh it still looked:
Preparing the bok choy simply involved trimming the ends and chopping it into easily forkable bits, separating the leaves from the stems. So along with some extra garlic, ginger, and chili pepper left over from the marinade, my vegetable prep was done.
Now that I had all my mise en place, it was time to start cooking. So I turned on the burner as high as it would go and waited about 10 minutes for it to warm up. Stupid glorified hot plate. Anyway, I got the pan hot, added some peanut oil and dumped in the chicken, marinade and all.
After it was nicely browned and cooked through, I moved it to a clean bowl, added a little more oil to the pan, and threw in the bok choy stems. When they started to brown, I moved them to the sides of the pan and put my reserved aromatics in the center. This is starting to smell pretty good. Toss it to combine and add the leaves. Once they start to wilt, return the chicken to the pan, give it another toss or two, and finish with a little soy sauce, Chinese black vinegar, sesame oil, and a pinch of sugar. I served it over brown rice and we felt good about ourselves.