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Ginger chicken with bok choy

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 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.
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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Blend the sweet and sour sauce with the reserved syru Chicken-potato chowder Mix chicken, potato, milk, and butter in a small saucepan. Simmer over low heat for 10 minutes. Stir in cheese. Add infant cereal by tablespoons until you get your desired thickness. Mash or purA?A©e to desired consistency. Cool before serving. Spicy chicken on couscous with spinach Combine oil, garlic, cumin, paprika, salt and chilli in a small bowl. Split each chicken fillet in half horizontally to form 8 thin pieces. Place chicken in a bowl; add spice mixture, toss to coat. Cook chicken on a heated oiled griddle pan or frying pan Chicken & asparagus Flatten each chicken breast and season to taste. Sprinkle a little of the mozzerella at one end of each breast. Lay one (or two if they'll fit side by side) asparagus length on top, cross-wise Roll the breast up and secure with toothpicks. Chicken breasts with orange sauce Sprinkle chicken breasts with 1/2 tsp. salt. Brown in butter in skillet; remove. 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