Chicken And Bok Choy Garlic Stir Fry (Meat)
Contributed by Eileen Goltz.

Ingredients 4 medium chicken breasts, boneless and skinless 1 bok choy head Chicken marinade: 1 tablespoon white wine 1 green onion, diced 2 teaspoon cornstarch Sauce: 1/4 cup chicken broth 2 tablespoon water 1 1/2 teaspoon rice wine vinegar 1 teaspoon garlic, minced 1/4 teaspoon salt dash freshly ground black pepper 1 teaspoon cornstarch mixed with 4 teaspoon water 4-5 tablespoons of oil for stir-frying

Instructions

Cut the chicken into thin strips about 2 inches long and place the pieces in a resealable plastic bag. Add the wine, green onion and the cornstarch. Seal and marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the bok choy and the sauce. Separate the bok choy leaves and stalks, and cut both crosswise into thin strips. In a sauce pan combine the chicken broth, rice wine vinegar, garlic, salt and pepper and set aside. Combine the cornstarch and water in a small bowl and set aside.

Heat wok and add 2 tablespoons of oil. When oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels. Clean out the wok and add 2 to 3 tablespoons oil. When oil is ready, add the bok choy stalks. Stir-fry briefly and add the leaves. Push the bok choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Add the cornstarch/water mixture to the sauce and stir rapidly to thicken. Add the chicken. Mix through and serve hot. 

Serving Size

Serves 3 to 4 people.

Notes

Please see "Special inspections" below on how to check Bok Choy for insect infestation.

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