Stir Fry Chicken and Tatsoi
Stir fries are a simple and tasty way to put your CSA share vegetables to good use. This stir fry recipe uses tatsoi and peas, but you can substitute any other vegetable. Use your imagination!
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.