• Andrew BeauChamp

Sweet & Spicy Chicken with Mushrooms & Bok Choy


Here is another recipe from the lock-down, this dish went through a number of revisions until I arrived at the recipe below. The photo above shows cheese but in the last few times I made the dish we found the cheese is not necessary, but you can add if you wish - Enjoy


Ingredients


Marinade

3 tablespoons of soy sauce, low salt

3 tablespoon rice wine vinegar

2 1/2 tablespoons of sesame oil

1 1/2 tablespoons of brown sugar

1/2 teaspoon red chili flakes

2 inches of fresh ginger, grated and divided

4 cloves of garlic, grated and divided


4 to 6 chicken thighs, bone-in, and skin-on

1 head of Bok Choy, chopped

1 pint of mushrooms, sliced

3 shallots, sliced

1/2 cup of dry vermouth

Pinch of chili flakes

Salt and pepper to taste

Veggie oil


Directions


Place chicken in a zip lock bag.


Place all the marinade ingredients into a mason jar, remember just half the ginger and garlic, shake. Pour about half the marinade into the chicken bag, seal, shake, and place in the fridge for about 1 to 2 hours. Save the remaining marinade.


Preheat oven to 375 degrees


Remove chicken from the fridge and let warm on the counter in the bag for about 20 minutes.


Place a large skillet over medium-high heat, drizzle with a bit of oil, once shimmering, place chicken in skillet, skin side down and brown until the chicken is released from skillet, turn over and brown on the other side, about 5 minutes on each side. Remove chicken from skillet and set aside.


In the same skillet saute the shallots and the bok choy stems until tender. Now add the remaining marinade, garlic, and ginger, stir, and saute for about a minute. Next add the mushrooms, chili flakes, and vermouth, and saute for an additional 2 to 3 minutes. Add Bok choy leaves, stir and remove from heat and pour into a large, deep baking dish. Nestle the chicken into the mixture skin side up. Place in the oven and bake, uncovered for about 20 minutes until chicken is done. Remove and let sit for 5 minutes before serving.


Before I would add 1/3 cup of freshly grated cheese the last few minutes of baking and remove once the cheese was golden. This optional and we found it was not needed.


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