Bok Choy with Chicken and Shrimp

Bok Choy with Chicken and Shrimp
Recipe type: Entree
Bok Choy with Chicken and Shrimp is a Cambodian Food Recipe sauteed and served over noodles.
  • 1 lb egg noodles
  • 1 tbs olive Oil
  • Salt
  • 1 Tbs arrowroot
  • 1 cup chicken stock
  • ½ tsp sugar
  • ¼ tsp white pepper
  • 1½ tbs soy sauce
  • 1½ tsp oyster sauce
  • 1 whole chicken breast, boned and skinned
  • 1 tbs olive oil, or as needed
  • 1 tsp ginger, peeled and minced
  • 1 tsp garlic, minced
  • 6 green onions, sliced
  • ½ tsp salt
  • ¼ lb large shrimp, peeled and cleaned
  • 1 small red bell pepper, cubed
  • ¼ lb shiitake mushrooms, stemmed and sliced
  • 1 lb baby bok choy, sliced
  • 1 tsp sesame oil
  1. Boil noodles, drain well and toss with salt and oil to keep from sticking together.
  2. Cut the chicken into ½ inch cubes; set aside.
  3. For the sauce, combine arrowroot, stock, sugar, white pepper, soy sauce and oyster sauce. Stir until smooth and set aside.
  4. Place a wok over medium-high heat. When the pan is hot, add the 1 tablespoon canola oil, ginger, garlic, green onions and salt. Sauté until fragrant, about 15 seconds.
  5. Increase the heat to high and add the chicken and shrimp. Stir-fry until the chicken is white and the shrimp are pink, about 1½ minutes. Transfer the mixture to a bowl; set aside.
  6. Preheat the wok again over medium-high heat.
  7. When the pan is hot, add the bell pepper, mushrooms and bok choy and stir-fry until the mushrooms begin to shrink, about 3 minutes, adding more canola oil if needed to prevent sticking.
  8. Stir the sauce and add to the pan. Bring to a boil, stirring continuously until the sauce is glossy and thick, about 30 seconds.
  9. Return the chicken-shrimp mixture to the wok, add the sesame oil and toss together quickly to mix.
  10. Serve hot over the noodles.


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