Best 3 Grilled Asian Chicken With Bok Choy Shiitake Mushrooms And Radishes Recipes
Tantalize your taste buds with an explosion of Asian flavors in this grilled chicken dish, complemented by tender bok choy, meaty shiitake mushrooms, and crisp radishes. Marinated in a savory blend of soy sauce, rice vinegar, garlic, and ginger, the chicken emerges from the grill with a beautifully charred exterior and a juicy, succulent interior. The accompanying vegetables, roasted to perfection, add a delightful medley of textures and flavors, while the zesty ponzu sauce ties everything together with a harmonious balance of sweet, sour, and savory notes. This delectable dish not only promises a culinary journey to the Far East but also caters to various dietary preferences, offering gluten-free and low-carb options without compromising on taste.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED CHICKEN WITH BOK CHOY, SHIITAKE MUSHROOMS, AND RADISHES
This recipe purposely gives you more chicken than you'll need for one sitting. Reserve the leftovers, plus a cup of the Mango-Sesame Dressing, to make quick work of Noodle Salad With Chicken and Snap Peas a few days later.
Provided by Selma Brown Morrow
Categories Summer Bon Appétit Chicken Mushroom Low Cal Backyard BBQ Dinner Radish Grill Grill/Barbecue Healthy Bok Choy Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings plus leftovers
Number Of Ingredients 8
Steps:
- Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.
- Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.
- Do ahead
- Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
- Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
- Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Noodle Salad.
- Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.
- Editor's note: This recipe has been updated as a part of our archive repair project.
CHICKEN, BOK CHOY AND SHIITAKE CHOW MEIN
Steps:
- In a large bowl, dissolve the cornstarch in the shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal. Mix in the chicken and marinate for at least 2-hours, preferably overnight. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes. Add back the shiitakes and the noodles. Completely coat and heat the noodles. Check for seasoning.
VELVETED CHICKEN STIR-FRY WITH SHIITAKE MUSHROOMS AND BOK CHOY
To up your stir-fry game, here's an old-school technique called "velveting." It's a process that makes your proteins super tender. It's that "slippery" mouthfeel that is synonymous with Chinese takeout. This is a great dish to celebrate the lunar new year, autumn festival or any occasion. You can apply this velveting method to any stir-fry.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the velveted chicken: Place the chicken in a medium bowl. Add the cornstarch, baking soda, oil, 2 teaspoons of water and a pinch of salt and stir into the chicken until well incorporated. Let marinate at room temperature while you do the knife work for the vegetables. Or cover the chicken and let marinate in the refrigerator for up to 3 days.
- For the stir-fry: When ready to cook, bring about 4 inches water to a boil in a 4- to 6-quart saucepan over high heat. Add the marinated chicken, stirring gently and constantly for about 2 minutes. The chicken will start out pink, turn opaque and white, then float to the top. Remove to a plate with a slotted spoon or spider and reserve until it's time to stir-fry. You can also hold the pre-cooked chicken for a few days in the refrigerator.
- Heat a large skillet or wok over high heat for about 30 seconds to 1 minute. Swirl in the oil then immediately stir in the garlic and ginger. Cook, stirring constantly, about 30 seconds. Stir in the mushrooms. The mushrooms will sear then start to release their moisture. Cook, stirring every 20 seconds, until the mushrooms look soft and almost ready to eat, about 2 minutes.
- Add the baby bok choy and bell peppers and stir-fry until they just start to soften and pick up some color, about 30 seconds.
- Add the chicken, scallions, oyster sauce, mushroom soy sauce, chicken powder and scallions and work all the sauces into the stir-fry, about 30 seconds. Taste and adjust the seasoning, if necessary. Give the dish a light dusting with white pepper right before serving.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling during the cooking process.
- Choose the Right Chicken: For this recipe, boneless, skinless chicken breasts or thighs work best. If you are using chicken breasts, you may need to pound them slightly to even out the thickness.
- Marinate the Chicken: The marinade is what gives the chicken its delicious Asian flavor. Be sure to let the chicken marinate for at least 30 minutes, or up to overnight.
- Grill the Chicken Over Medium Heat: This will help to prevent the chicken from drying out. Cook the chicken until it is cooked through, but still juicy. You can check the chicken by inserting a meat thermometer into the thickest part of the chicken. The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
- Prepare the Vegetables: While the chicken is grilling, you can prepare the vegetables. Bok choy, shiitake mushrooms, and radishes are all great choices for this recipe.
- Add the Vegetables to the Grill: Once the chicken is cooked, you can add the vegetables to the grill. Cook the vegetables until they are tender, but still have a little bit of crunch.
- Make the Dipping Sauce: The dipping sauce is a great way to add extra flavor to the chicken and vegetables. Simply whisk together soy sauce, rice vinegar, sesame oil, and honey.
Conclusion:
This grilled Asian chicken with bok choy, shiitake mushrooms, and radishes is a delicious and healthy meal that is perfect for a weeknight dinner. The chicken is marinated in a flavorful Asian sauce and then grilled to perfection. The vegetables are grilled until tender, but still have a little bit of crunch. The dipping sauce adds extra flavor to the chicken and vegetables. This recipe is sure to please everyone at your table.
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