Stir-Fried Chicken and Asian Greens Recipe – Sunset Magazine
Stir-Fried Chicken and Asian Greens
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Cooking tools:
- Wok
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spatula
- Stove
- Colander
- Saucepan
Ingredients
- 12 ounces boned, skinned chicken breast halves
- 2 tablespoons dry sherry
- 3/4 cup fat-skimmed chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
- 1 pound bok choy, yao choy, or Chinese mustard greens
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- Salt
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