Stir-Fried Chicken and Bok Choy

YIELD     Serves 2 to 3

TIME       30 minutes

Evan Sung for The New York Times

No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you’ll have a reliable and delicious alternative to takeout.

Featured in: The Ease Of Stir Fry. 

INGREDIENTS

• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 ½ tablespoons sesame oil
• 2 teaspoons light brown sugar
• ¾ pound boneless chicken thighs, cut into 1/2-inch strips
• 2 tablespoons finely chopped gingerroot
• 2 cloves garlic, finely chopped
• 3 tablespoons peanut or vegetable oil
• ½ pound bok choy (1 head), trimmed and thinly sliced
• 2 leeks (1/2 pound), halved lengthwise and thinly sliced
•  Pinch chile flakes
•  Salt, as needed
•  Cooked rice, for serving

PREPARATION

In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.

Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.

Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Barbecued Chicken Thighs

Total:    4 hrs 30 mins
Prep:     4 hrs
Cook:    30 mins
Yield:    4 to 6 servings

Ingredients

3 lbs./1 1/2 kg. chicken thighs

For the Marinade

1/2 cup/120 mL. olive oil

3 tbsp./45 mL. white vinegar

1 tbsp. salt

1 tbsp. white sugar

1 tsp. red pepper flakes

2 tsp. sea salt

For the Barbecue Sauce

1 cup/240 mL. ketchup

1/4 cup/60 mL. white vinegar

1/4 cup/55 g. packed brown sugar

2 tbsp. sweet paprika

1 tbsp./15 mL. olive oil

1 tbsp. chili powder

1 tsp. garlic powder

Optional: 1 tsp. cayenne pepper

1/2 tsp. sea salt

Steps to Make It

Note: while there are multiple steps to this recipe, these bbq chicken thighs are broken down into workable categories to help you better plan for cooking.

Make the Marinade

Gather the ingredients.

Pat the chicken thighs dry with a paper towel.

In a large bowl, whisk together 1/2 cup olive oil, 3 tablespoons white vinegar, 1 tablespoon salt, white sugar, red pepper flakes, and 2 teaspoons sea salt.

Place chicken thighs in a resealable plastic bag.

Pour marinade over top, seal bag, and turn to coat. Refrigerate for two to six hours.

Make the Barbecue Sauce

Gather the ingredients.

Prepare the sauce by combining ketchup, 1/4 cup white vinegar, brown sugar, sweet paprika, 1 tablespoon olive oil, chili powder, garlic powder, optional cayenne pepper, and 1/2 teaspoon sea salt in a saucepan.

Simmer over low heat for 15 minutes stirring occasionally.

Remove sauce from heat and allow to cool for 10 minutes and then cover and set aside. If making the sauce a day in advance, cool completely and store in an airtight container in the refrigerator. Bring the sauce back to room temperature before finishing the recipe, but do not boil or overheat it.

Grill the Chicken

Heat a grill over medium-low heat (about 300 F/150 C).

Remove chicken from marinade, discard remaining marinade, and place chicken thighs on heated grill.

Cook for about 30 minutes with the lid down, turning occasionally.

As the chicken nears doneness, begin brushing sauce over the surface every 5 minutes until chicken is done and the sauce has cooked down to a sticky consistency. Remember, chicken is done when the meat has reached an internal temperature of 165 F/74 C. Make sure to test more than one piece for consistency.

Once cooked through, remove from heat and place onto a large platter. Tent with aluminum foil and let rest for 10 minutes.  

Serve with your favorite sides.  

Stir-Fried Beef and Bok Choy with Ginger

Prep Time: 20 minutes   Cook Time: 10 minutes   Servings: 4

Winter produces the crispest, crunchiest cabbages of the year, and bok choy is no exception. Pair it with thinly sliced flank steak, and season with a few simple but bold seasonings. Serve this quick and hearty stir-fry with wide rice noodles or steamed brown rice, if you like.

Ingredients:

2 Tbs. dry sherry

1 Tbs. soy sauce

1/2 tsp. Asian chile paste

1 lb. (500 g) baby bok choy

2 tsp. peanut oil

2 garlic cloves, minced

1 Tbs. grated peeled fresh ginger

1 lb. (500 g) flank steak, thinly sliced across the grain

Directions:

In a small bowl, stir together the sherry, soy sauce and chile paste. Cut the bok choy lengthwise into halves or quarters, depending on size.

In a wok or a large fry pan over high heat, warm 1 1/2 tsp. of the oil. Add the bok choy and stir-fry just until crisp-tender, 3 to 4 minutes. Transfer to a bowl.

Warm the remaining 1/2 tsp. oil in the wok. Add the garlic and ginger and stir-fry until fragrant but not browned, 15 to 30 seconds. Add the beef and cook, stirring, just until no longer pink, about 2 minutes.

Return the bok choy to the wok, add the sherry mixture and cook until heated through, about 1 minute. Serve immediately. Serves 4.

Recipe on williams-sonoma.com

Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).