Ginger chicken and bok choy stir-fry

Serves 4

  1. 1lb cubed chicken breast
  2. 1 cup water
  3. 5tb soy
  4. 6tb dry sherry
  5. 7tsp sesame oil
  6. 4tsp cornstarch
  7. 1tb flour
  8. 2tb oil
  9. 1lb bok choy
  10. 1 red bell pepper
  11. 4tsp fresh ginger
  12. 1 clove garlic
  13. 1tb oyster sauce
  14. 1tsp sugar
  15. 1/4tsp red pepper flakes
  • Marinate chicken, water, 4tb soy and 4tb sherry for 20-60 minutes. Pour off marinade and toss with 2tb sesame oil, 1tb cornstarch and flour.
  • Heat 1tb oil in 12in pan. Brown chicken in 2 batches; rest for 1 minute without stirring, toss, and brown for 1 more minute. Set aside.
  • Add remaining 1tb oil. brown bok choy stalks and bell pepper for 2 minutes. Add 1tb ginger and garlic for 1 minute. Add bok choy greens for 1 minute.
  • Add chicken, remaining 3-6, remaining ginger and 13-15 and toss until heated through.
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