One Pot Chinese Chicken & Rice by Sam the Cooking Guy

This is really best made in a dutch oven, clay pot or any heavy bottomed pot. You can make it in any pot with a lid, just know that a lighter pot can cause the rice to burn on the bottom (which isn’t necessarily a bad thing btw).

1 ½ pounds boneless chicken thighs

3 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 tablespoon oyster sauce

1 tablespoon sesame chili oil

1 tablespoon cornstarch

2 tablespoons neutral oil

1 tablespoon garlic - about 3 cloves, minced

1 tablespoon grated ginger

2 long red Holland peppers, thinly sliced across (seeds are ok)

¼ cup Chinese cooking wine (Shaoxing) or dry cooking sherry

5 ounces fresh shiitake mushrooms, sliced

1 medium sized baby bok choy cleaned and sliced crosswise, or enough to make about a cup

1 cup white rice, uncooked

1 tablespoon sesame chili oil

1 ½ cups chicken stock

Green onions to garnish

Directions at thecookingguy.com

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