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Categories:
sherry soy sauce hot bean sauce water cooking oil ginger root carrot bok choy fresh pea pods green onions rice cornstarch chicken breasts
Viewed: 19 - Published at: 8 years agoIngredients
- 3 Tbsp. dry sherry
- 3 Tbsp. soy sauce
- 2 Tbsp. hot bean sauce
- 1 tsp. water
- 2 Tbsp. cooking oil
- 1 Tbsp. ginger root, grated
- 1 c. carrot, bias sliced
- 3 1/2 c. bok choy, sliced
- 2 c. fresh pea pods, tips and strings removed
- 3 green onions, bias sliced into 1 inch pieces
- 2 c. hot cooked rice
- 1 tsp. cornstarch
- 1 1/2 lb. whole medium chicken breasts, skinned and boned
Method
- Stir
- together sherry, soy sauce, bean sauce, water and cornstarch.
- Set
- aside.
- Rinse chicken and pat dry.
- Cut into thin
- bite-size
- strips.
- Preheat
- a wok or large skillet over high
- heat.
- Add
- 1 tablespoon of the oil.
- (Add remaining oil as necessary during cooking.) Stir-fry ginger root in hot oil for
- 15 seconds.
- Add carrots and stir-fry for 2 minutes.
- Add bok choy, pea
- pods and onions;
- stir-fry for 2 to 3 minutes, until crisp-tender.
- Remove vegetables from wok or skillet.
