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Braised Soy-Ginger Chicken & Bok Choy

Other leafy greens, such as Swiss chard, kale or spinach, may be used in place of the bok choy. Chop the leaves coarsely and cook just until tender. The spinach only needs several seconds to cook.
Average Customer Rating:
4 out of 5
4
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Braised Soy-Ginger Chicken & Bok Choy
Review 1 for Braised Soy-Ginger Chicken & Bok Choy
3 out of 5
3 out of 5
,CA
November 18, 2015
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Needs more cook time!!!
November 18, 2015
This was tasty, but as I'd expected, the chicken was not done after 8 minutes of cook time on each side. I let it simmer for an hour. I'm wondering if this was supposed to have been put into a pressure cooker to braise...
Only change I made was to use seasoned rice vinegar instead of rice wine. Also, I added a minced chili
Pros: Easy, Good Value
Review 2 for Braised Soy-Ginger Chicken & Bok Choy
5 out of 5
5 out of 5
,San Antonio
,Tx
September 21, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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Show off your skills kinda meal
September 21, 2013
This dish was full of flavor, simple ingredients yet bold in flavor. I first sautéed the chicken thighs in sesame oil, I wanted them to be browned before I dropped them into the cooking liquid. I let the whole thing slow simmer stove top for about 1 1/2 hours chicken was to die for! I served with side of bok choy, snow peas and jasmine rice. - I thickened the sauce with a little cornstarch. Also added a little garlic chili paste for some heat. Thank you WS!
Pros: Yield, Good Value, Easy, Healthy, Appearance, Adaptable, Impressive, Will Make Again
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