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.
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