Chicken Stir Fry
Boneless Chicken Breasts – I used five halves, sliced in small pieces
1/4 cup soy sauce
1/4 cup sherry ( I used sherry vinegar b/c that is all I had)
1 cup water
Mix this together and let sit for 20 minutes to an hour.
Drain the sauce. Mix together 2 T. sesame oil, 1 T. cornstarch, 1 T. flour. Take this mixture and incorporate into the chicken pieces evenly.
BTW, above is the correct way to do it. I spaced and put the sauce together with the second mixture and then poured it all over the chicken to marinate. It worked too.
Bok Choy – 2 heads cut up into small pieces
2 red peppers sliced into thin strips
2 boxes of mushrooms – caps cut in 1/4’s
3 scallions sliced ( mostly the white part)
1/4 chicken broth
2 T. sherry ( again I used a sherry vinegar)
1 T. soy sauce
1 T. oyster sauce
1 t. sugar
1/4 t. red pepper flakes
Whisk the sauce together.
Grate 4 t. ginger
In a large wok or teflon frying pan put in 2 t. oil ( I actually used Pam ). Stir fry the chicken for about 2 minutes or until it has turned color. Take out and set aside. Add the vegetables and stir for about 2 more minutes. Push the veggies aside, and toss in the ginger and let that heat up about one minute or until you smell it. Now add in the sauce and mix the veggies for about one minute. Then add in the chicken and mix all together until the chicken is done and the sauce gets thicker. Make sure the sauce is whisked well before pouring it in.
Voila. Serve with rice.