Stir Fry Chicken & Bok Choy

I need to find a new way to say “this is a quick and easy recipe that’s delicious” but I didn’t have enough time to ponder on it so unfortunately all I can say about this dish is that it is quick, easy and delicious.

Most of the ingredients I used here I got at a Chinese supermarket on Charlotte Street. They’re not sponsoring this content so I’m not going to call them by name. Just know that I don’t really like chicken Wing and I cannot Sing to save my life.

Ingredients

For this recipe we need:

• 1 medium size green eggplant
• 2 bundles of bok choy
• 2 boneless, skinless chicken breasts, sliced and pre-seasoned
• A few sprigs of cilantro
• 2 tbsp of minced garlic
• 1 tbsp of minced ginger
• 2 tsp red chili flakes
• 2 tbsp chopped cashews
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp agave or honey
• 1 tbsp vetsin or Monosodium Glutamate or MSG

Before you go crazy in the comment section about how MSG is the greatest threat to mankind, check out this article that addresses the MSG paranoia.

Click here for the article “How MSG Got A Bad Rap: Flawed Science And Xenophobia” by Anna Maria Barry-Jester

Knowledge is power and I am here to empower you. Read the article, thank me later.

Method

To start off we want to make sure our wok is hot,

• add sesame oil
• add chicken and allow it to saute for 1 minute on high heat
• add garlic and ginger
• season with vetsin and sauté for 4 minutes
• add soy sauce, rice wine vinegar and agave
• add eggplant and sauté for 2 to 3 minutes or until eggplant is tender
• add chili flakes
• add bok choy and cilantro and sauté for 30 seconds to one minute
• remove from direct heat
• garnish with fresh cilantro, cashews and chili flakes.

You can serve this over a bed of noodles or with some jasmine rice, that would be perfect.