Chicken Velvet with Baby Bok Choy

Chicken Velvet with Baby Bokchoy

A couple of weeks ago we learned velveting some chicken breast, today we will apply that cooking method in a simple stir fry of baby bok choy. This combination of juicy succulent chicken with crispy fresh chopped bok choy is one simple recipe that is perfectly paired with freshly cooked jasmine rice.

Once you get the hang of velveting chicken you can apply them in any stir fries you want but for starters let go ahead with this recipe.

By the way before you head over to the recipe do you know that Ang Sarap and Tuttle Publishing is giving away 2 books which contains this recipe book Nong’s Thai Kitchen plus your choice of one books (worth US$25.00 and below) from the Tuttle Publishing range Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join.

What are you waiting for, join now to win this amazing recipe book plus a book of your choice!

Chicken Velvet with Baby Bokchoy
Prep time
Cook time
Total time
Serves: 4
  • 1 portion Velveted Chicken
  • 2 bunches baby bok choy, roughly chopped
  • 4 pcs spring onions, chopped white and green parts separated
  • ⅓ cup chicken stock
  • 1 tbsp soy sauce
  • 2 tbsp Chinese cooking wine
  • ½ teaspoon salt, divided
  • 1 tbsp minced ginger
  • salt
  • ground white pepper
  • oil
  1. In a wok add oil then sauté white part of spring onions together with ginger.
  2. Add the bok choy and stir fry for a minute or two.
  3. Add the chicken together with chicken stock, Chinese cooking wine and soy sauce. Cook while tossing to distribute sauce for a minute.
  4. Toss the green parts of spring onions then season with salt and ground white pepper.



Chicken Velvet with Baby Bokchoy Wide


4 Responses

  1. I must get some Chinese cooking wine. Lovely dish

  2. suituapui says:

    I usually fry such green veg with finely chopped garlic.

  3. Kristy says:

    We’re making this very soon!

  4. mjskit says:

    I have everything to make this tomorrow night! Thanks!

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