Plum Glazed Chicken Stir Fry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I don't usually make many recipes from Cook's Illustrated because they require too many ingredients and are to expensive for my budget. This recipe is definitely going into my rotation. I left out the leafy greens and just served the chicken over rice. Ingredients:
3 tablespoons vegetable oil |
1 medium head bok choy, stems sliced thin, greens chopped |
1 tablespoon ginger, grated |
4 teaspoons chili-garlic sauce |
salt and pepper |
1/4 cup plum sauce |
2 teaspoons soy sauce |
2 teaspoons rice vinegar |
1 1/2 lbs boneless skinless chicken breasts, cut crosswise into 1/4 inch slices |
2 scallions, sliced thin |
Directions:
1. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat until shimmering.
2. Add bok choy stems and cook until tender, about 3 minutes.
3. Add bok choy greens and cook until just wilted, about 2 minutes.
4. Add ginger, 2 teaspoons chili-garlic sauce and 1/4 teaspoon salt and cook until fragrant, about 30 seconds.
5. Transfer bok choy mixture to colander, tent with foil, and let drain.
6. Whisk plum sauce, soy sauce, vinegar and remaining chili- garlic sauce in a small bowl.
7. Pat chicken dry with paper towels and season with salt and pepper.
8. Heat 1 tablespoon oil in an empty skillet over medium- high heat until just smoking.
9. Cook half the chicken until no longer pink, about 3 minutes; transfer to a plate. Repeat with remaining oil and chicken.
10. Return first batch of chicken with juices to the skillet.
11. Stir in plum sauce mixture and scallions and cook until thickened, about 1 minute.
12. Transfer bok choy to a platter and top with chicken. Serve with noodles or rice.
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