Jamaican Chinese Recipes

Jamaican Chinese Style Stir-Fried Chicken with Bok Choy

Written by Xavier Murphy

This Jamaican Chinese Style Stir-Fried Chicken with Bok Choy recipe highlights the fusion of Jamaican and Chinese cultures.  This easy-to-make recipe is perfect for those days when you need to a quick meal. This is one-pan meal is sure to please all.
INGREDIENTS :

  • 3 medium chicken breasts, boneless and skinless
  • 1 head Bok Choy (large)
  • ½ medium cabbage head
  • 1 yellow zucchini
  • 1 green zucchini
  • 1 onion, diced
  • 2 teaspoon cornstarch
  • 7 teaspoon water
  • 2 clove garlic
  • 2 medium carrots
  • 5 tablespoon peanut or vegetable oil for stir-frying
  • 6 tablespoons Jamaican Pickapeppa Sauce
  • 5 tablespoons soy sauce
  • 3 tablespoons brown sugar (optional)

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METHOD:

  1. Wash the chicken with vinegar. Cut the chicken into thin strips about 1-inches long.
  2. Season the chicken with the onion and 1 tablespoon of soy sauce.
  3. Marinate the chicken in the refrigerator for 30 minutes.
  4. While the chicken is marinating, cut up the Bok Choy cross-wise into thin strips.
  5. Cut up the 2 carrots into strips and set aside. Shred  the ½ cabbage and set aside. Cut up the green & yellow zucchini and set aside.
  6. Combine the Pickapeppa Sauce and  soy sauce (sugar optional)
  7. Combine the cornstarch with the water.
  8. Heat the wok and add 2 tablespoons oil. Add the garlic. When the oil is ready, add the chicken and stir-fry until it turns light brown.
  9. Place the stir-fried chicken on paper towels.
  10. Wash the wok and then add 2 tablespoons oil. Heat the wok.When oil is ready, add the bok choy, carrots, zucchini, and cabbage.  Stir-fry with 5 minutes (do not let the vegetables get too soft) .
  11. Use a spoon to push bok choy up to the sides of the wok and add the sauce in the middle. Bring heat  to a boil.
  12. Re-stir the cornstarch mixture and add to the sauce. Stir to thicken the sauce.
  13. Add the chicken. Mix the vegetables and chicken. Serve hot with white rice.

About the author

Xavier Murphy