asian chicken

Recipe type: Main dish
Prep time: 15 mins
Total time: 1 hour
Serve people: 4

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


4 tablespoons vegetable oil

4 bone-in chicken pieces (thighs and drumsticks are best)

2 bok choy, halved

2 carrots, cut into 8 sticks

8 mushrooms


1 garlic clove, sliced thin

1/4 cup rice wine


1/3 cup soy sauce

2 tablespoons sesame oil

1 tablespoon brown sugar

2 tablespoons honey

2 garlic cloves, grated

1 tablespoon ginger, grated

2 tablespoons water


Green onions and cilantro, chopped

1 tablespoon sesame seeds


Heat a large skillet with 2 tablespoons oil. Place the carrots and bok choy, cut-side down in the skillet. Saute 6-8 minutes or until the bok choy starts to brown. Be careful not to burn it. Remove the bok choy and carrots and set aside.

Add the rest of the oil to the pan. Place chicken in the hot oil, skin side down. Brown the skin 6-8 minutes. Flip so the skin is now facing up. Discard the excess oil. Place the mushrooms and sliced garlic around the chicken.

As the chicken is browning, heat the sesame oil in a small pan and saute the garlic and ginger for 30 seconds. Add the remaining sauce ingredients and simmer until the brown sugar dissolves (about 1 minute)

Add the sauce to the chicken in the skillet. Cover and simmer on medium low for 15 minutes.

Uncover.Place the bok choy and carrots around the chicken. Continue simmering for 18-20 more minutes, or until the chicken reaches 165F.

To make the chicken skin crispy again, place the pan in the oven under broil until the skin becomes crispy.

Garnish with the green onions, cilantro and sesame seeds.

Serve with hot rice.

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