Sweet bok choy and pungent garlic lend flavor to this stir-fried chicken recipe.
More Chinese Chicken Recipes
INGREDIENTS:
* 3 medium chicken breasts, boneless and skinless
* 3 large bok choy stalks with leaves
* Marinade:
* 1 TB Chinese rice wine or dry sherry
* 1 green onion, diced
* 2 tsp cornstarch
* Sauce:
* 1/4 cup low-sodium chicken broth
* 2 TB water
* 1 tsp white rice vinegar
* 1/2 tsp black rice vinegar
* 1 clove garlic, finely chopped
* 1/4 tsp salt
* Other:
* 1 teaspoon cornstarch
* 4 teaspoons water
* 4 to 5 TB oil for stir-frying, as needed
PREPARATION:
Cut the chicken into thin strips about 2-inches long. Add the rice wine or sherry, green onion and the cornstarch. Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the bok choy and the sauce.Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.
Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.
Heat wok and add 2 TB oil. When oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.
Clean out the wok and add 2 - 3 TB oil. When oil is ready, add the bok choy stalks. Stir-fry briefly and add the leaves.
Push the bok choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Add the cornstarch/water mixture to the sauce and stir rapidly to thicken.
Add the chicken. Mix through and serve hot. Serves 4.
Nutritional Breakdown per serving (based on 3 servings and 4 TB oil for stir-frying): 451 calories (kcal), 21 g Total Fat (18 g Monounsaturated Fat), 57 g Protein, 5 g Carbohydrate, 137 mg Cholesterol, 818 mg Potassium, 424 mg Sodium, 1g Fiber
Reader Rating: 5 out of 5 stars
Reader Review: The sauce was so easy to make and very tasty--I used tofu and added other vegetables (brocoli and mushrooms). From Donna
