Chicken and Bok Choy Stir Fry
This recipe uses many of the vegetables we will be getting this week! Stir frying is a versatile way to put your CSA veggies to good use. You can really substitute almost any other vegetable for the ones listed in this recipe and it will still turn out great. Use your imagination! For a vegetarian option, leave out the chicken, use tofu or other protein, and use vegetable stock.
¾ lb boneless chicken breast, sliced thin
½ cup Teryaki or soy sauce
1 bunch bok choy, rinsed well & shredded
¼ lb mushrooms, sliced
½ onion, cut in half, then sliced into strips
¾ cup peas
1-2 garlic cloves, minced (garlic scapes!)
¼ cup sherry
½ teaspoon salt
1 Tablespoon soy sauce
½ teaspoon sugar
3 Tablespoon oil
1 cup chicken stock
2 teaspoons cornstarch
- 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 Tbsp 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 1½ Tbsp oil in pan.
- Add mushrooms and onion, stir-fry to coat with oil, cook 2-3 minutes until they soften. Add peas and bok choy, 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.