Wok Bok Bowl Recipe
orange chicken oysters, green cabbage, arugula, cukes, roasted cashews, carrots, herbs, onions, garlic-chili lime vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
In a large pan or wok, heat a tablespoon of oil over medium-high heat. Cut the chicken thighs into bite-sized pieces and season with salt and pepper. Add the chicken to the pan and cook until browned and cooked through, about 5-7 minutes.
- 2
Add Oysters
Once the chicken is cooked, add the shucked oysters to the pan and cook for an additional 2-3 minutes until they are heated through.
- 3
Prepare Vinaigrette
In a small bowl, whisk together lime juice, chili paste, garlic, and a pinch of salt. Slowly drizzle in olive oil while whisking until emulsified.
- 4
- 5
