Gingery Stir-Fried Chicken and Bok Choy

Name: Gingery Stir-Fried Chicken and Bok Choy
Total time: 80 min
Ingredients: 1/4 cup soy sauce; 1/4 cup dry sherry; 1 cup water; 1 pound boneless, skinless chicken breasts, trimmed of excess fat, and prepared according to illustrations below; 2 tablespoons toasted sesame oil; 1 tablespoon cornstarch; 1 tablespoon unbleached all-purpose flour; 1/4 cup low-sodium chicken broth; 2 tablespoons dry sherry; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1/2 teaspoon toasted sesame oil; 1 teaspoon cornstarch; 1 teaspoon granulated sugar; 1/4 teaspoon red pepper flakes; 4 teaspoons minced fresh ginger (from 1 1/2-inch piece); 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon); peanut oil or vegetable oil; 1 small head bok choy (about 1 pound), stalks and greens separated, stalks cut on bias into 1/4-inch slices and greens cut into 1/2-inch strips; 1 small red bell pepper, cut into 1/4-inch strips

www.americastestkitchen.com

What's the key to tender, juicy stir-fried chicken? It's a technique called velveting.

Keywords

Main Courses
Chinese
Asia
Chicken
Vegetables
Poultry
Fruits & Vegetables

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Ingredients

1/4 cup soy sauce
1/4 cup dry sherry
1 cup water
1 pound boneless, skinless chicken breasts, trimmed of excess fat, and prepared according to illustrations below
2 tablespoons toasted sesame oil
1 tablespoon cornstarch
1 tablespoon unbleached all-purpose flour
1/4 cup low-sodium chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon toasted sesame oil
1 teaspoon cornstarch
1 teaspoon granulated sugar
1/4 teaspoon red pepper flakes
4 teaspoons minced fresh ginger (from 1 1/2-inch piece)
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
peanut oil or vegetable oil
1 small head bok choy (about 1 pound), stalks and greens separated, stalks cut on bias into 1/4-inch slices and greens cut into 1/2-inch strips
1 small red bell pepper, cut into 1/4-inch strips