* Exported for MasterCook 4 by Living Cookbook *
Gingery Stir-Fried Chicken & Bok Choy
Recipe By : Cook's Illustrated May/Jun 2004
Serving Size : 0 Preparation Time: 0:00
Categories : Asian Chicken
Main Dish Stir-Fry
Stir-Fry Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
1/4 cup low-sodium chicken broth2 Tbs dry sherry
1 Tbs soy sauce
1 Tbs oyster-flavored sauce
1/2 tsp Asian sesame oil
1 tsp cornstarch
1 tsp sugar
1/4 tsp red pepper flakes
4 tsp minced fresh ginger (from 1 1/2-inch piece)
1 medium clove garlic, minced or pressed through garlic
-- press (about 1 teaspoon)
peanut or vegetable oil
1 recipe Marinated Velveted Chicken for Stir-Fry
1 small head bok choy (about 1 pound), stalks
-- and greens separated, stalks cut
-- on bias into 1/4-inch slices and
-- greens cut into 1/2-inch strips
1 small red bell pepper, cut into 1/4-inch strips
Marinated Velveted Chicken for Stir-Fry1/4 cup soy sauce1/4 cup dry sherry
1 cup water
1 lb boneless, skinless chicken breasts, trimmed
-- of excess fat
2 Tbs Asian sesame oil
1 Tbs cornstarch
1 Tbs all-purpose flour
1. Whisk broth, sherry, soy, oyster-flavored sauce, sesame oil, cornstarch,
sugar, pepper flakes, and 2 teaspoons ginger in small bowl; set aside.
Combine remaining 2 teaspoons ginger, garlic, and 1 teaspoon peanut oil in
small bowl; set aside.
2. Heat 2 teaspoons peanut oil in 12-inch nonstick skillet over high heat
until smoking; add half of chicken to skillet in flat, even layer. Cook,
without stirring, but gently separating pieces, until golden brown on first
side, about 1 minute; turn chicken pieces and cook until lightly browned on
second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with
additional 2 teaspoons peanut oil and remaining chicken.
3. Add 1 tablespoon peanut oil to now-empty skillet; heat until just
smoking. Add bok choy stalks and red bell pepper; stir-fry until beginning
to brown, about 1 minute. Push vegetables to sides of skillet to clear
center; add garlic/ginger mixture to clearing and cook, mashing mixture with
spoon, until fragrant, 15 to 20 seconds, then stir mixture into stalks and
continue to cook until stalks are tender-crisp, about 30 seconds longer.
Stir in bok choy greens and cook until beginning to wilt, about 30 seconds;
return chicken to skillet. Whisk sauce to recombine, then add to skillet;
reduce heat to medium and cook, stirring constantly, until sauce is
thickened and chicken is cooked through, about 30 seconds. Transfer to
serving platter and serve immediately.
Marinated Velveted Chicken for Stir-Fry1. To make the chicken easier to slice, freeze it for 20 minutes, until it
is firm but not frozen. Prepare the stir-fry ingredients while the chicken
marinates.
2. Separate chicken tenderloin from breast. Starting at thick end, cut into
1/4-inch slices. Stop slicing when you reach tapered triangle end.
3. With flat side of knife, press each breast slice to an even 1/4-inch
thickness and then cut slices into 1-inch squares.
4. Use same technique for tenderloin, flattening it with side of knife and
then cutting into 1-inch pieces.
5. Combine soy sauce, sherry, and water in medium bowl; add chicken and stir
to break up clumps. Cover with plastic wrap and refrigerate for at least 20
minutes or up to 1 hour.
6. Mix sesame oil, cornstarch, and flour in medium bowl until smooth. Drain
chicken in strainer; press out excess liquid. Toss chicken in
cornstarch/flour mixture until evenly coated. Use immediately.
Recipe Source: Cook's Illustrated May/Jun 2004
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Gingery Stir-Fried Chicken & Bok Choy
Recipe By : Cook's Illustrated May/Jun 2004
Serving Size : 0 Preparation Time: 0:00
Categories : Asian Chicken
Main Dish Stir-Fry
Stir-Fry Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
1/4 cup low-sodium chicken broth2 Tbs dry sherry
1 Tbs soy sauce
1 Tbs oyster-flavored sauce
1/2 tsp Asian sesame oil
1 tsp cornstarch
1 tsp sugar
1/4 tsp red pepper flakes
4 tsp minced fresh ginger (from 1 1/2-inch piece)
1 medium clove garlic, minced or pressed through garlic
-- press (about 1 teaspoon)
peanut or vegetable oil
1 recipe Marinated Velveted Chicken for Stir-Fry
1 small head bok choy (about 1 pound), stalks
-- and greens separated, stalks cut
-- on bias into 1/4-inch slices and
-- greens cut into 1/2-inch strips
1 small red bell pepper, cut into 1/4-inch strips
Marinated Velveted Chicken for Stir-Fry1/4 cup soy sauce1/4 cup dry sherry
1 cup water
1 lb boneless, skinless chicken breasts, trimmed
-- of excess fat
2 Tbs Asian sesame oil
1 Tbs cornstarch
1 Tbs all-purpose flour
1. Whisk broth, sherry, soy, oyster-flavored sauce, sesame oil, cornstarch,
sugar, pepper flakes, and 2 teaspoons ginger in small bowl; set aside.
Combine remaining 2 teaspoons ginger, garlic, and 1 teaspoon peanut oil in
small bowl; set aside.
2. Heat 2 teaspoons peanut oil in 12-inch nonstick skillet over high heat
until smoking; add half of chicken to skillet in flat, even layer. Cook,
without stirring, but gently separating pieces, until golden brown on first
side, about 1 minute; turn chicken pieces and cook until lightly browned on
second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with
additional 2 teaspoons peanut oil and remaining chicken.
3. Add 1 tablespoon peanut oil to now-empty skillet; heat until just
smoking. Add bok choy stalks and red bell pepper; stir-fry until beginning
to brown, about 1 minute. Push vegetables to sides of skillet to clear
center; add garlic/ginger mixture to clearing and cook, mashing mixture with
spoon, until fragrant, 15 to 20 seconds, then stir mixture into stalks and
continue to cook until stalks are tender-crisp, about 30 seconds longer.
Stir in bok choy greens and cook until beginning to wilt, about 30 seconds;
return chicken to skillet. Whisk sauce to recombine, then add to skillet;
reduce heat to medium and cook, stirring constantly, until sauce is
thickened and chicken is cooked through, about 30 seconds. Transfer to
serving platter and serve immediately.
Marinated Velveted Chicken for Stir-Fry1. To make the chicken easier to slice, freeze it for 20 minutes, until it
is firm but not frozen. Prepare the stir-fry ingredients while the chicken
marinates.
2. Separate chicken tenderloin from breast. Starting at thick end, cut into
1/4-inch slices. Stop slicing when you reach tapered triangle end.
3. With flat side of knife, press each breast slice to an even 1/4-inch
thickness and then cut slices into 1-inch squares.
4. Use same technique for tenderloin, flattening it with side of knife and
then cutting into 1-inch pieces.
5. Combine soy sauce, sherry, and water in medium bowl; add chicken and stir
to break up clumps. Cover with plastic wrap and refrigerate for at least 20
minutes or up to 1 hour.
6. Mix sesame oil, cornstarch, and flour in medium bowl until smooth. Drain
chicken in strainer; press out excess liquid. Toss chicken in
cornstarch/flour mixture until evenly coated. Use immediately.
Recipe Source: Cook's Illustrated May/Jun 2004
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