Stir Fry Chicken and Tatsoi
¾ lb boneless chicken breast, sliced thin
½ Cup Teryaki or soy sauce
1 bunch tatsoi, rinsed well and shredded
1 Cup chicken stock
2 teaspoons cornstarch
¼ lb mushrooms, sliced
½ onion, cut in half, then sliced into strips
¾ Cup peas
1-2 garlic cloves, minced
¼ Cup sherry
1 Tablespoon soy sauce
½ teaspoon salt
½ teaspoon sugar
3 Tablespoons oil
Marinate chicken in Teryaki or soy sauce in large bowl for at least ½ hour.
Combine sherry, soy sauce, salt and sugar in bowl. Set aside. Heat 1½ Tablespoons oil in wok or large frying pan with high sides. Add garlic, and stir for 1 minute. Add chicken and stir-fry until it loses its pinkness (about 2 -3 minutes).
Add sherry mixture, stir 1 minute more to blend. Remove chicken and sauce from pan.
Heat remaining oil in pan. Add mushrooms and onion, stir-fry to coat with oil, cook 2-3 minutes until they soften. Add peas and tatsoi, cooking 1 minute more. Stir in stock and heat quickly. Then return chicken to pan and cook, covered, over medium heat, until done (2-3 minutes)
In a cup blend cornstarch and 2 Tablespoons cold water to a paste, then stir into sauce to thicken. Repeat if necessary to get desired thickness.
Serve over rice.
Note: Any vegetable can be used in this recipe. Use your imagination!