Saigon Chicken Thighs with Baby Bok Choy, Shitake Mushrooms and Shredded Mozzarella.

Posted by Annette Bellisari on

Saigon Chicken

Serves 4-6


1 jar of Bellisari's Saigon Street Sauce

4 Tbs. olive oil

2 lbs. boneless, chicken


Kosher salt and freshly ground pepper, to taste

6 baby bok choy, halved lengthwise

8 oz. fresh shiitake mushrooms, stemmed, sliced

1 cup shredded mozzarella

Cooked short-grain brown rice for serving


Preheat oven to 350 degrees. Put the chicken in a large bowl. Add the olive oil, season with salt and pepper, add the jar of Saigon Street Sauce and toss to coat. After the chicken is coated, add the bok choy and mushrooms and toss carefully.

Transfer the chicken and vegetables to an oven safe dish and layer the chicken on top of the bok choy, then the mushrooms and then the shredded cheese. Bake for 40 minutes and serve immediately with the cooked rice and the sauce from the pan.


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