Ginger Chicken With Bok Choy

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I've had this recipe for so long that I was too young to make a note about its origins. I know two things about it, however; it came from a magazine (like Women's Day -- I didn't mind cutting the recipe out and taping it to a recipe card along along with the photo!) and it fed my early passion for cooking! Serve with lemon and lime wedges.

Ingredients Nutrition

Directions

  1. Heat oil over medium-high heat in large skillet.
  2. In batches, brown chicken on all sides, about 10 minutes; remove to platter. After saving 2 tablespoons drippings, discard the remaining.
  3. In hot drippings, over medium heat, saute salt, turmeric, ginger, lemon pepper and cardamom about 30 seconds.
  4. Add onion and garlic; cook, covered, about 10 minutes.
  5. Stir in broth and cream of coconut.
  6. Add chicken; simmer, covered, until tender, about 45 minutes.
  7. In large saucepan, soak noodles in cold water to cover 15 minutes.
  8. Plance pan over high heat; bring to almost boiling. Drain. Place noodles in center of platter; keep warm.
  9. In same pan, in 1 inch boiling water, cook bok choy, covered, 1 minute; drain. Arrange around noodles. Keep warm.
  10. Transfer chicken to another large platter and keep warm.
  11. In cup, blend flour with the water; stir into broth. Bring to boiling, stirring; boil 1 minute. Pour over chicken.
  12. Serve with noodles, bok choy, condiments, lemon and lime wedges.

Reviews

(1)
Most Helpful

The first time I prepared it, it was very bland. The taste was nice, but it needed something else. With the leftovers I added a little cayenne red pepper. Weird ingredient, but it gave it some kick. Thanks!

kirstin.davidson September 17, 2008

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