Chicken Stir-frym with Bok Choy and Garlic sauce
- Number of Servings: 4
Ingredients
3 medium chicken breasts, boneless, skinless3 large bok choy stalks with leaves, sliced1 small squash1/4 cup carrot matchsticks1 can water chestnuts1 can bamboo shoots2 cups fresh green beansMarinade: 2 tablespoons dry sherry, 1 green onion , sliced, 2 tsp cornstarchSauce:1/2 cup chicken broth2 TB water1 tsp white rice vinegar1 clove garlic, chopped1/4 tsp saltOther: 1 teaspoon cornstarch, 4 tsp water
Cut chicken into thin strips about 2 inches long. Add the sherry, green onion and cornstarch. Marinate the chicken for 30 minutes.
While chicken is marinating, prepare vegetables and sauce. Cut all vegetables. Combine sauce ingredients and set aside. Combine cornstarch and water and set aside.
Heat wok and add 2 tablespoons chicken stock. When stock is hot add the chicken and stir-fry until it turns white and is nearly cooked. Remove from wok and set aside. Add more stock to wok if necessary. When hot add the vegetables in small amounts, hardest to softest. When vegetables are done to your liking push up onto the sides of the wok and add sauce to the middle. Turn up the heat to bring to a boil. Add the cornstarch and water mix and stir rapidly to thicken. Add the chicken. Mix through and serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user AUTUMNESF.
While chicken is marinating, prepare vegetables and sauce. Cut all vegetables. Combine sauce ingredients and set aside. Combine cornstarch and water and set aside.
Heat wok and add 2 tablespoons chicken stock. When stock is hot add the chicken and stir-fry until it turns white and is nearly cooked. Remove from wok and set aside. Add more stock to wok if necessary. When hot add the vegetables in small amounts, hardest to softest. When vegetables are done to your liking push up onto the sides of the wok and add sauce to the middle. Turn up the heat to bring to a boil. Add the cornstarch and water mix and stir rapidly to thicken. Add the chicken. Mix through and serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user AUTUMNESF.
Nutritional Info Amount Per Serving
- Calories: 309.7
- Total Fat: 2.7 g
- Cholesterol: 103.0 mg
- Sodium: 524.2 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 3.2 g
- Protein: 45.3 g
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