Ingredients:

1 head of Bok Choy, washed, cleaned and chopped

1 large carrot, julienned 

1/2 small head of cabbage, washed, cleaned and shredded

2 cloves Garlic, minced

1 large onion, sliced 

2 sprigs green Onions, chopped

Salt

Black Pepper

1 small Sweet Pepper, chopped

Oil

4 sprigs Thyme

Scotch Bonnet Pepper

To marinate Chicken:

2lbs Boneless Chicken, cut into bit sized pieces

2 tsp Garlic Powder

1 tsp Ground Ginger

1/2 tsp Black Pepper

1 1/2 tsp Paprika 

1/2 tsp salt

1 tsp Chicken Seasoning

Sauce:

1/4 cup Hoisin Sauce 

2 tbsp Soy Sauce

1/4 cup Oyster

Directions:

Prep all of your ingredients ahead of time to ensure the best end results with this dish.

 In a bowl, using cool water and vinegar, wash the chicken and drain any excess liquids. 

Season the chicken using all ingredients listed under “To marinate Chicken”.

Allow the chicken to marinate for 4-overnight for maximum flavor. 

I used boneless chicken thighs but you can use chicken breast if you prefer. Keep in mind that the cooking times may vary depending on which one you use.

In a separate bowl combine ingredients listed under sauce. Set aside.

Once the chicken is fully marinated, place a skillet over a medium heat with enough oil to coat it.

Add the chicken to the skillet once it has fully heated and sauté for about 10 mins or until the chicken is nice and tender and cooked. 

Add the sauce that was prepped to the pot and allow the chicken to simmer for an additional 3 mins, then remove from heat and set aside.

 In a separate skillet add enough oil to coat the pot and place over a medium high heat.

Add the Carrots, onions, garlic, thyme, sweet peppers and scotch bonnet pepper to the skillet once its fully heated. Stir constantly for about 5 mins to prevent the seasonings from burning. 

*If you prefer you can pre-cook the carrots by boiling them for about 8 mins and then shock them by adding them right into a bowl with ice and water and then set them aside to later on add to your skillet at the end of cooking the veggies.

Now add the Cabbage and allow it to cook for about 3 mins and then add the Bok Choy. Stir and ensure everything is combined. If you chose to pre-cook your Carrots you can now add them to the pot also. 

Season the veggies using a dash of salt and Black pepper. Also add about 1 tsp Garlic and All-Purpose seasoning. You can allow your veggies to cook to your liking or for a total of 8-10 mins if you prefer them on the crunchier side. Remove the pot from the heat once they are done cooking. 

*Optional-If your veggies release an excessive amount of liquid you can remove some of it from the pot so that it doesn’t drown out too much of the flavors in the sauce from the chicken.

Lastly add your chicken along with all of the sauce to the pot of veggies and combine everything evenly ensuring that the sauce coats the veggies.

Serve and enjoy with your favorite sides.