Spicy Chicken with Bok Choy Stir-fry

Skip takeout with this one dish meal that is perfect for a busy weeknight - our enameled cast iron Wok is ideal for easy stove to table serving (and even easier clean up). The key to a perfect stir-fry is to sauté the ingredients in batches to ensure that each one is cooked to perfection, while the sauce adds just the right amount of sweet heat to the chicken.

1/4 cup oyster sauce

1/4 cup sweet chili sauce

3 garlic cloves, grated

1-inch piece fresh ginger, grated

2 tablespoons soy sauce, divided

Canola oil

1 red bell pepper, sliced

8 ounces shitake mushrooms, sliced

6 chicken thighs, cut into 1-inch pieces

Salt

Freshly ground black pepper

1 pound baby bok choy, cut into wedges

1 tablespoon toasted sesame oil

1/2 bunch green onions, sliced, plus extra for garnish

4 cups cooked rice, chilled

2 eggs

1 teaspoon sesame seeds

Place the oyster sauce, sweet chili sauce, garlic, ginger and 1 tablespoon soy sauce in a small saucepan over low heat. Keep warm.

Heat the wok over medium heat for 5 minutes. Add enough canola oil to lightly coat the bottom of the wok. Add the bell pepper and shitake mushrooms. Stir fry until softened and beginning to brown, about 3 minutes. Remove from the wok and place in a bowl. 

Add more oil if needed to coat the bottom of the wok.  Add the chicken thighs along with a pinch of salt and black pepper. Stir-fry the chicken until browned, about 5 minutes.  Add the bok choy to the pan. Cover with the lid and steam until the bok choy is tender and the chicken is cooked through, about 5 more minutes.  Remove from the wok and place in the bowl with the peppers and mushrooms.

Add the sesame oil to the wok. Add the green onions and stir-fry 1 minute. Add the rice and toss to combine. Make a well in the center of the rice.  Crack the egg into the well and use a fork to scramble the egg into the rice. Add the remaining 1 tablespoon soy sauce and the sesame seeds and stir to combine.  Cook until rice is hot throughout, about 5 minutes longer.

Add the oyster sauce mixture to the bowl with the chicken and vegetables. Toss to combine. Serve over the fried rice and garnish with sliced green onions.