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Chicken Bok Choy Stir-fry
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1/2 lb. boneless, skinless chicken breasts
2 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. vegetable oil
2 tbsp. vegetable oil
1 c. fresh sliced mushrooms
3 c. bok choy stems cut into 1” pieces
1/2 c. white onion cut into 1” pieces
1 c. red bell pepper cut into 1” pieces
2 tsp. minced garlic
2 tsp. minced gingerroot
2 to 3 tsp. chili paste
2 tsp. soy sauce
2 tsp. cornstarch
1 tsp. sugar
2 tsp. water
1/4 c. chicken broth
Cooked rice (optional)
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Preparation:
In a medium size bowl, cut chicken into 1” pieces. Stir in cornstarch, salt and pepper. Cover and refrigerate for 20 minutes.
In another medium size bowl, add mushrooms, bok choy, onions and red pepper. In a small bowl, mix together garlic, gingerroot, chili paste and soy sauce. In another small bowl mix 2 tsp. cornstarch, sugar and water. Have one medium size bowl set aside to be used for cooked chicken.
Stir-frying:
Heat wok or large skillet on medium high heat. Add 2 tbsp. vegetable oil. Rotate to distribute oil in wok. Add chicken and stir-fry for about 2 minutes or until chicken turns white. Remove cooked chicken from wok to clean medium size bowl. Add 2 tbsp. oil to wok and rotate to distribute. Add vegetables and garlic mixture to wok and stir-fry for 3 minutes. Stir in broth and cook for 2 minutes. Stir in cornstarch mixture and cook for 10 seconds or until sauce thickens. Stir in cooked chicken and cook for 2 minutes or until vegetables are crisp tender. Serve over rice if desired. Makes 4 servings.
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