Chicken with Bok Choy and Baby Corn |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Making a fresh-tasting Asian-American meal at home is easier than you think. If you don't have Sherry in the house, you can substitute Scotch. Ingredients:
1 pound skinless boneless chicken thighs |
1 1/2 tablespoons soy sauce |
2 large garlic cloves, finely chopped |
1 tablespoon finely chopped peeled ginger |
2 tablespoons vegetable oil |
1 (2-pound) head bok choy |
2 tablespoons medium-dry sherry |
1 tablespoon cornstarch |
1 1/2 teaspoons sugar |
1 (15-ounce) can straw mushrooms, rinsed and drained |
1 (14- to 15-ounce) can baby corn, rinsed and drained |
accompaniment: white rice |
Directions:
1. Cut chicken across the grain into 1-inch-wide slices and toss with soy sauce, garlic, ginger, and 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook chicken in 1 layer, without stirring, 2 minutes.
2. While chicken cooks, cut bok choy crosswise into 1/2-inch pieces. Add to chicken (do not stir) and cook, covered, until bok choy is tender, about 4 minutes. Stir together Sherry, cornstarch, and sugar.
3. Stir mushrooms, corn, Sherry mixture, and 1/2 teaspoon salt into chicken mixture and simmer, uncovered, stirring occasionally, until sauce is thickened slightly and chicken is cooked through, 1 to 2 minutes.
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