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Braised Chicken and Bok Choy

The sauciness of this dish makes it great served with rice and a crisp salad like the Apple, Celery Salad.


  • 2 teaspoons sesame oil
  • 3 large boneless, skinless chicken breasts
  • 1 medium red onion cut in small slices
  • 3/4 cup chicken broth
  • 1/3 cup sherry
  • 3 tablespoons oyster sauce
  • 1 tablespoon honey
  • 2 tablespoons fresh grated ginger (2 inch piece)
  • 4 garlic cloves minced
  • 1/2 teaspoon kosher salt
  • 2 teaspoons sesame seeds toasted in a small frying pan until lightly golden
  • 1.5 lbs baby bok choy


  • Preheat oven to 350 degrees.
  • In a small bowl whisk together broth, sherry, oyster sauce, honey, ginger, garlic and salt; and set aside.
  • Heat a large dutch oven over medium-high heat and add sesame oil.
  • Add chicken breasts and sear approximately 2 minutes on each side until the chicken has browned and releases easily from the pan.
  • Add onion and stir fry for another 4 minutes until soft.
  • Reduce heat to medium-low and add your sauce ingredients. Use a spatula to scrape up any brown bits.
  • Cover and bake at 350 degrees for 30 minutes. While the chicken cooks prepare the bok choy see sticky tip below.
  • Remove chicken from the oven. (Remember your pot is hot) Shred chicken on a cutting board with 2 forks and return to pan. If making ahead of time put half the bok choy on top of the chicken and refrigerate until 15 minutes before dinner.
  • Place dutch oven over medium-low heat stirring in half the bok choy. As it cooks down add the remaining bok choy. Cover and cook for approximately 10 minutes. Stir occasionally.
  • Serve over rice and sprinkle with sesame seeds.