Chicken & Bok Choy Stir-Fry

• Meat

  • 1/2 lb Chicken breast, boneless skinless

• Produce

  • 5 Bok choy, leafs
  • 2 tbsp Carrots
  • 2 Cloves Garlic
  • 1 tsp Ginger
  • 1/2 Onion
  • 3 Sprigs Scallions

• Condiments

  • 1 tsp Hoisin sauce
  • 2 tbsp Oyster sauce
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Sugar
  • 1 tsp White & black pepper
  • 1 Pinch White pepper

• Oils & Vinegars

  • 2 tbsp Sesame oil

• Beer, Wine & Liquor

  • 1/2 tsp Sherry, dry

Found on filipino-food-lovers.com

Description

Ingredients

• ½ Lb Boneless skinless chicken breast, sliced into strips
• 5 Bok choy leafs, white stem separated from the green part
• 2 Tbs Thinly sliced carrots
• ½ Chopped onion
• 3 Sprigs scallions, use the root end only
• 1 Tsp Ginger, julienned
• 2 Cloves Garlic, smashed
• 1 Tsp White & black pepper
• 2 Tbs Oyster sauce
• 1 Tsp Hoisin sauce
• 1 Tbs Sesame oil
• ½ Tsp Dry sherry
• 1 Tbs Soy sauce
• 1 Tsp Sugar
• 1 Tbs Sesame oil
• Pinch of white pepper

Directions

• Marinate chicken with dry sherry, sugar, soy sauce, sesame oil, and a pinch of white pepper, then set aside. Heat frying pan over medium high heat and add the garlic and ginger. Allow it to cook for 30 seconds, then add the onions, and allow it to cook for 30 more seconds. Add marinated chicken and stir-fry it until chicken is no longer pink. Add the carrots and allow it to cook for 30 seconds while stirring it constantly. Add the stem part (white part) of the bok choy and stir-fry it for 30 seconds, then add the green part and season it with black and white pepper, oyster sauce, hoisin sauce, and sesame oil. Stir-fry it for 30 seconds and then add the root part of the scallions and continue to stir-fry it for another 30 seconds and you’re done. Garnish with the green part of the scallions before serving (optional). Serve over white steamed rice. Enjoy!