Taiwanese Wok Chicken, Sort of…

This one started from a MilkStreet thing and kind of moved on from there. Lots of flavors in this one. I have not cooked anything on a Wok in a long time so it was fun trying to find all the pieces and put this together. When using the high heat of a Wok, you will want to have all your ingredients prepared and measured and ready to go before you heat the Wok. Remember as you work through the dish the ingredients added earlier go to the sides while the new ingredients are cooked in the middle. As the new items cook as intended mix with the ones on the sides and move the combined mix to the sides for the next ingredient set.. Cook meats, veggies, and then stir it all with coatings. Then Serve hot.


2 tsp Corn Starch
3 Tbs Soy Sauce
3/4 Cup Rice Wine Vinegar Mixture (Water to RWV at 3:1) or Saki
2 Tbs Packed Brown Sugar
1 Tbs Oil for browning chicken strips
2 lbs. of boneless skinless Chicken thighs sliced into `1 inch strips
1 bunch of scallions chopped diagonal -1 inch lengths
2 Tbs Thai Sweet Chili sauce
6 cloves minced Garlic
1/4 cup minced fresh Ginger
2 Tbs Sesame oil
4 heads of baby bok choy, rough chopped
1 package of large fresh basil leaves (up to 3 cups)


  1. In a small bowl, stir together the cornstarch and soy sauce, then stir in the sake and sugar. Set aside.
  2. Heat a wok over medium-high for 3 minutes, or until a drop of water evaporates within 1 to 2 seconds.
  3. Add the oil and swirl to coat the wok. Add the chicken in an even layer and cook without stirring until browned, about 5 minutes.
  4. Add the garlic and cook, stirring occasionally, until the garlic is well-browned and softened.
  5. Add the scallions, Thai Chili Sauce, ginger, sesame oil and bok choy, then cook, stirring constantly, until the scallions and bok choy begin to wilt, 1-2 minute.
  6. Stir the sake-cornstarch mixture in the bowl to recombine, then add to the wok. Cook, stirring constantly, until the sauce is thickened, about 3 minutes.
  7. Off heat, add the basil and stir until it begins to wilt, about 30 seconds.

Serve over rice.