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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from Lucy Waverman - Style section of the Globe and Mail. I haven't tried it yet, but I don't want to lose it, so I'm putting it here for safe keeping! She says it is a Mongolian style Chicken stir fry, and it just sounds yummy. Ingredients:
2 teaspoons vegetable oil |
2 tablespoons soy sauce |
1/2 teaspoon sugar |
1 tablespoon white wine |
1 tablespoon cornstarch |
1 teaspoon asian chili sauce |
1 tablespoon rice vinegar |
1 tablespoon indian curry paste, your choice of heat level |
2 tablespoons hoisin sauce |
1 tablespoon soy sauce |
1 teaspoon sugar |
1/4 cup chicken stock or 1/4 cup water |
12 ounces boneless skinless chicken breasts |
1/4 cup vegetable oil |
1 tablespoon chopped garlic |
1 inch piece ginger, peeled and thinly sliced |
1 cup onion, large diced |
1 red pepper, large diced |
3 tablespoons fresh cilantro leaves |
4 cups baby bok choy, steamed |
cooked noodles or rice, for serving |
Directions:
1. Combine Marinade ingredients in a large bowl. Set aside.
2. Combine Seasoning Sauce ingredients together. Set aside.
3. Cut the chicken into thin slices. Place it in the marinade and mix well. Let sit for at least 30 minutes, then drain off excess marinade before cooking.
4. Heat the oil over high heat. Add the chicken and stir fry for 1-2 minutes, until nearly cooked through.
5. Remove the chicken with a slotted spoon and set aside.
6. Stir fry the garlic and ginger for about 30 seconds, taking care not to burn them.
7. Add the onion and red pepper, and stir fry for 2 minutes.
8. Return the chicken to the pan, cook for 1 minutes, just until cooked through.
9. Mix in the Seasoning Sauce, bring to a boil, then toss in the bok choy and sprinkle on the cilantro.
10. Serve over noodles or rice.
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