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chicken egg white cornstarch rice wine salt chicken soy sauce kale peanut oil ginger garlic red pepper scallions Brussels sprouts red bell pepper choy freshly ground pepper rice
Viewed: 86 - Published at: 8 years agoIngredients
- 8 ounces boneless, skinless chicken breast, cut across the grain into 1/4-inch-thick by 1/2-inch-wide pieces
- 1 tablespoon egg white, lightly beaten
- 2 teaspoons cornstarch
- 1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
- Salt to taste
- 1/4 cup chicken stock or vegetable stock
- 1 tablespoon low-sodium soy sauce
- 1 bunch kale, stemmed and washed well in 2 rinses of water
- 2 tablespoons peanut oil, rice bran oil or canola oil
- 1 tablespoon minced ginger
- 2 fat garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 4 to 6 scallions (1/2 bunch), cut on the diagonal in 1/2-inch lengths, dark green part separated
- 6 to 8 brussels sprouts, quartered (about 1/2 pound)
- 1 small or 1/2 large red bell pepper, cut in thin 2-inch strips
- 1/2 pound baby bok choy, cut in 1-inch slices
- Freshly ground pepper
- Rice, whole grains or noodles for serving
Method
- In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water.
- When you can no longer see any cornstarch, add the chicken and stir together until coated.
- Cover the bowl and place in the refrigerator for 30 minutes
- Bring 2 to 3 quarts of water to a rolling boil in a large saucepan and add the kale.
- Boil 1 minute, until just tender, and transfer to a bowl of cold water.
- Do not drain the water from the pot.
- Drain the kale, squeeze out excess water and chop coarsely
- Combine the remaining rice wine, the stock and the soy sauce in a small bowl and set near your wok
- Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer.
- Carefully add the chicken to the water, stirring so that the pieces dont clump.
- Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute.
- Drain well in a colander
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
- Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds.
- Add the white and light green pieces of scallions, the brussels sprouts and the red pepper and stir-fry for 2 minutes.
- Add the bok choy and stir-fry for another minute.
- Add the chicken, the kale and the broth mixture.
- Sprinkle with salt and pepper to taste and stir-fry until the chicken is cooked through, 1 to 2 minutes.
- Sprinkle on the green scallion ends.
- Remove from the heat and serve with grains or noodles
