Jamaican Chinese Style Stir-Fried Chicken with Bok Choy


This Jamaican Chinese Style Stir-Fried Chicken with Bok Choy recipe highlights the fusion of Jamaican and Chinese cultures.  This easy-to-make recipe is perfect for those days when you need to a quick meal. This is one-pan meal is sure to please all.

  • 3 medium chicken breasts, boneless and skinless
  • 1 head Bok Choy (large)
  • ½ medium cabbage head
  • 1 yellow zucchini
  • 1 green zucchini
  • 1 onion, diced
  • 2 teaspoon cornstarch
  • 7 teaspoon water
  • 2 clove garlic
  • 2 medium carrots
  • 5 tablespoon peanut or vegetable oil for stir-frying
  • 6 tablespoons Jamaican pickapepp a sauce
  • 5 tablespoons soy sauce
  • 3 tablespoons brown sugar [optional]


  1. Wash the chicken with vinegar. Cut the chicken into thin strips about 1-inches long.
  2. Season the chicken with the onion and 1 tablespoon of soy sauce.
  3. Marinate the chicken in the refrigerator for 30 minutes.
  4. While the chicken is marinating, cut up the Bok Choy cross-wise into thin strips.
  5. Cut up the 2 carrots into strips and set aside. Shred  the ½ cabbage and set aside. Cut up the green & yellow zucchini and set aside.
  6. Combine the pickapeppa sauce and  soy sauce (sugar optional)
  7. Combine the cornstarch with the water.
  8. Heat the wok and add 2 tablespoons oil. Add the garlic. When the oil is ready, add the chicken and stir-fry until it turns light brown.
  9. Place the stir-fried chicken on paper towels.
  10. Wash the wok and then add 2 tablespoons oil. Heat the wok.When oil is ready, add the bok choy, carrots, zucchini, and cabbage.  Stir-fry with 5 minutes (do not let the vegetables get too soft) .
  11. Use a spoon to push bok choy up to the sides of the wok and add the sauce in the middle. Bring heat  to a boil.
  12. Re-stir the cornstarch mixture and add to the sauce. Stir to thicken the sauce.
  13. Add the chicken. Mix the vegetables and chicken. Serve hot with white rice.

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