Stir fried goodness. Classic flavors, easy to make, deliciousness maximized.
Serves: 4
Time: 45 minutes
| Mise en Place | |||
|---|---|---|---|
| STAPLES | VEGGIES | ||
| 1/4 cup | soy | 4 baby bok choy | leaves + stems separated, stems sliced |
| 3 tbs | seasame oil | 1 large | carrot, in coins |
| 1.5 tbs | rice wine vinegar | 6 cloves | garlic, minced fine |
| 2 tbs | water | 2 inch piece | ginger, minced fine |
| .5 tbs | corn starch | MEAT | |
| red pepper flake to taste | 1 1/2 lb | chicken, sliced bite sized | |
| canola oil | |||
| Equipment | |
|---|---|
| 7 | bowls |
| 1 | wok, hot |
| Directions | |
|---|---|
| Step | Action |
| 1 | whisk soy, seasame oil, rice wine vinegar, and corn starch together to make sauce base |
| 2 | toss chicken with 4 tbs of sauce base, let marinate ~30 minutes |
| 3 | add water to sauce base |
| 4 | cook chicken in batches in wok, evac and set aside |
| 5 | cook carrots in wok for a few minutes |
| 6 | add bok choy stems and cook for a few minutes |
| 7 | add garlic + ginger and cook for one minute |
| 8 | add bok choy leaves and let wilt slightly |
| 9 | add sauce and chicken + juices |
| 10 | bring to a boil and reduce sauce to desired consistency |
| 11 | serve over rice |
Categories: Mains
