Chicken Stir-Fry W/ Baby Corn |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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From my collection of handwritten recipes. Ingredients:
2 boneless skinless chicken breasts |
2 teaspoons cornstarch |
1/3 cup chicken stock |
3 tablespoons soy sauce |
1 1/2 tablespoons oil |
2 garlic cloves, finely chopped |
2 tablespoons finely chopped fresh ginger |
8 ounces bok choy, shredded |
1 (14 ounce) can baby corn, drained |
1/8 teaspoon white pepper |
Directions:
1. Thinly slice the chicken. In a small bowl, combine cornstarch with stock and soy sauce. Heat oil in wok, stir fry garlic and ginger until golden. Add chicken and stir fry 3-4 minutes, transfer to a bowl. Reheat oil;add bok choy and baby corn. Stir fry about 4 minutes, until bok choy is slightly softened and corn is lightly browned. Return chicken to wok with cornstarch mixture and pepper; cook, stirring to thicken slightly. Serve with steamed rice.
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