| Ingredients: 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 |
Directions:
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. |
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Marinated chicken for stir-fry (
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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 |
Directions: 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. |