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PHPRecipeBook 4.08

Recipe Name: Ginger chicken with bok choy Submitted by: Ryan
Source: Source Description: Cook's Illustrated
Ethnicity: Chinese Last Modified: 8/3/2004
Base: Poultry Comments:
Course: Entree  
Difficulty: Intermediate
Preparation Time: 30-60 Minutes
Number of Servings: 4

1/4 Cup(s) chicken broth
2 Tablespoon(s) sherry, dry
1 Tablespoon(s) soy sauce
1 Tablespoon(s) oyster sauce
1/2 Teaspoon(s) oil, sesame
1 Teaspoon(s) corn starch
1 Teaspoon(s) sugar
1/4 Teaspoon(s) red pepper flakes chili powder
4 Teaspoon(s) minced ginger
1 Clove(s) garlic
1 Tablespoon(s) oil, peanut
1 small head bok choy
1 pepper, red bell
1. Whisk broth, sherry, soy, oyster-flavored sauce, sesame oil, cornstarch, sugar, pepper flakes, and 2 teaspoons ginger in small bowl; set aside. Combine remaining 2 teaspoons ginger, garlic, and 1 teaspoon peanut oil in small bowl; set aside.

2. Heat 2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking; add half of chicken to skillet in flat, even layer. Cook, without stirring, but gently separating pieces, until golden brown on first side, about 1 minute; turn chicken pieces and cook until lightly browned on second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with additional 2 teaspoons peanut oil and remaining chicken.

3. Add 1 tablespoon peanut oil to now-empty skillet; heat until just smoking. Add bok choy stalks and red bell pepper; stir-fry until beginning to brown, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic/ginger mixture to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into stalks and continue to cook until stalks are tender-crisp, about 30 seconds longer. Stir in bok choy greens and cook until beginning to wilt, about 30 seconds; return chicken to skillet. Whisk sauce to recombine, then add to skillet; reduce heat to medium and cook, stirring constantly, until sauce is thickened and chicken is cooked through, about 30 seconds. Transfer to serving platter and serve immediately.

Marinated chicken for stir-fry ( Add to shopping list ) :
1/4 Cup(s) soy sauce
1/4 Cup(s) sherry, dry
1 Cup(s) water
1 Pound(s) cut in half inch cubes chicken breast
2 Tablespoon(s) oil, sesame
1 Tablespoon(s) corn starch
1 Tablespoon(s) flour
1. Combine soy sauce, sherry, and water in medium bowl; add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour.

2. Mix sesame oil, cornstarch, and flour in medium bowl until smooth. Drain chicken in strainer; press out excess liquid. Toss chicken in cornstarch/flour mixture until evenly coated. Use immediately in one of following recipes.

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