Chicken and rapini stir-fry from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 185) by Joanne Chang and Karen Akunowicz

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Notes about this recipe

  • anya_sf on December 01, 2020

    I made this using just baby bok choy, quartered, which I steamed for a minute or so in a few tablespoons of water. Omitted the red pepper flakes; the chili oil and black pepper still added zest, rather than heat. The sauce was sweet and salty, but not too much so when served over plain rice. Velveting the chicken definitely resulted in tender meat, but I hate using so much oil - will need to look up that water method Zosia mentions.

  • Rutabaga on February 11, 2020

    I made this again using broccolini and bok choy, which worked well, and was also more appealing for my eight-year-old.

  • Zosia on November 27, 2018

    Family enjoyed this simple dish that I made with broccoli in place of rapini. The sauce was quite hot but that heat was balanced by sweet and salty flavours - and lots of brown rice - and the chicken was very tender. I did cut back on the oyster sauce a little so its sweetness wouldn't overwhelm the broccoli, blanched the chicken in water instead of oil (as per Grace Young, Stir-Frying to the Sky's Edge), and used half the oil to stir fry.

  • Rutabaga on January 13, 2018

    Very good; I especially like how the light bitterness of the rapini contrasts with the rich oyster sauce. My six-year-old, however, would probably prefer it with broccoli or broccolini, as he liked the chicken, but wasn't so fond of the veg. It's a fairly simple stir fry, especially if you prep in advance.

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