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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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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.
Ingredients:
2 Ounce(s) chicken broth
137/4377 Quart(s) sherry, dry
137/4377 Pint(s) soy sauce
1 oyster sauce
1/2 oil, sesame
74/6789 Pound(s) corn starch
74/6789 Pound(s) sugar
87/2000 Ounce(s) red pepper flakes chili powder
185/266 Ounce(s) minced ginger
1 Clove(s) garlic
39/2500 Quart(s) oil, peanut
1 small head bok choy
1 pepper, red bell |
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Marinated chicken for stir-fry
1/8 Pint(s) soy sauce
1/16 Quart(s) sherry, dry
1/4 Quart(s) water
1 cut in half inch cubes chicken breast
2 oil, sesame
163/5000 Pound(s) corn starch
163/5000 Pound(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.
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