1 lb chicken breast, boneless, skinless
2 T soy sauce, low sodium
2 T sherry
2 t cornstarch
3 T peanut oil, divided use
2 t garlic, chopped
1 t ginger, chopped from fresh
1 pound cremini mushrooms, thickly sliced
6 oz snow peas, sliced on the diagonal
2 baby bok choy clusters, sliced into two inch lengths
8 oz bamboo shoots, sliced
8 oz water chestnuts, sliced
3 green onions, white and light green part only, sliced
1/2 cup chicken stock
2 T sherry
1 T plus 1 t soy sauce, low sodium
2 T oyster sauce
2 t sugar
2 t cornstarch
Spoon Mage™ Note:
Rice wine vinegar is the perfect non-alcoholic substitute for sherry.
Bok choy is a type of Chinese cabbage with dark leaves attached to a base that looks rather like celery. It is delicious, easy to cook in stir fries or sautés, low in calories, and very good for you.
To prepare baby bok choy, slice off the tough end – this is easy to see and feel, it’s down near where the root was sliced off. Then, separate the leaves, rinse them under cool water, dry with a tea towel, and slice, usually on the diagonal.
One of the secrets for a successful wokking experience is to start the wok on high heat. You should only reduce to medium low to prevent smoking. Otherwise, reduce the temperature to medium low after most of the ingredients have been added. Each time you add ingredients, the heat level reduces. Higher temperatures mean crispier veggies.
Slice the chicken into 2 inch by 1/2 inch pieces. Mix the soy sauce, sherry, and cornstarch. Place the marinade and the chicken in a small covered bowl and refrigerate.
Prep all the ingredients and set them in bowls next to the stove in this order:
Garlic and ginger
Snow peas, bok choy, and bamboo shoots
Water chestnuts and green onions
In a small bowl, combine the chicken stock, sherry, soy sauce, oyster sauce, sugar, and cornstarch. Set the sauce at the end of the line with the other ingredients.
Remove the chicken from the refrigerator 10 minutes before cooking.
Set the wok over high heat until the wok is very hot. Add two tablespoons of peanut oil, tilting the pan to spread it out.
Add the chicken along with the marinade and stir fry until the chicken is cooked. The easiest way to check for doneness is to use your wok to try to cut the chicken. If it slices in half it is done. If it fights, it is still not cooked inside.
Remove the cooked chicken to a platter. Add the final tablespoon of oil, swirl, and add the garlic and ginger. Stir constantly for about 30 seconds. The garlic should become fragrant, not browned or burnt.
Add the mushrooms and wok for about 3-4 minutes. How long depends upon the size of your slices.
Add the snow peas, bok choy, and bamboo shoots. Wok the mixture for approximately 2 minutes.
Reduce the temperature to medium high.
Add the water chestnuts and green onion, wokking for about 1 minute.
Tilt the platter of chicken into the wok, including any accumulated juices.
Add the sauce mixture and let the whole thing simmer for about 3-4 minutes.
Serve with rice and maybe a nice steam or pan fried dumpling… or three.