My husband even remarked that this dish tasted like it was from a fancy Chinese restaurant. It was easy to make! I really appreciated the note about using regular bok choy instead of baby if not available. This was great!
Velvet Chicken with Baby Bok Choy
From EatingWell: September/October 2011
Velvet chicken is a classic Chinese cooking technique that keeps the meat juicy and succulent, and the chicken stays creamy-white rather than getting browned as in most stir-fries. Baby bok choy is about 3 inches in length and stir-fries quickly. If you can’t find it, use regular bok choy cut into 2-inch segments.
9 Reviews for Velvet Chicken with Baby Bok Choy
I took this dish to a potluck. Everyone thought I stopped at an upscale Chinese Restaurant, and was trying to pass it off as my own cooking. I had to send everyone the recipe to prove I actually made it!
I must have done something wrong. The dish very soupy and i didn't even add all the broth. Was the broth supposed to have thickened? Mine didn't.
The sauce was flavorful, yet not overpowering. I served it with pasta which was a hit with my family. The chicken was tender and you could really taste the ginger. I highly recommend this, and it was a fairly easy recipe.
Wow, this dish came out amazing! I have always wanted to know how to make the super tender chicken in Chinese restaurant dishes. This dish had the secret of boiling the chicken first! This dish tastes so authentic. It is very simple and light and that is what makes it so special. We didn't find it bland, but we may have added a little more salt and chile to suit our tastes. We also added garlic and an onion to just add more veggies. We will definitely be making this again. Thank you for such a great recipe!