Stir fried goodness. Classic flavors, easy to make, deliciousness maximized.
Serves: 4
Time: 45 minutes
Mise en Place | |||
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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 | |
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7 | bowls |
1 | wok, hot |
Directions | |
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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