Chinese Chicken

Thursday, April 5th, 2012


  • ¼ cup of good soy sauce
  • 2 tablespoons of dry sherry
  • 2 tablespoons of rice vinegar
  • 2 teaspoons of brown sugar or dark brown sugar
  • Peanut oil for stir frying
  • 1 tablespoon fresh ginger—peeled and minced
  • 2 cloves of garlic, minced
  • 1 red, hot chili pepper such as a cayenne pepper
  • 1 plump boneless, skinless chicken breast cut across the grain into very thin strips
  • 2 tablespoons of cornstarch sprinkled on a plate or in a bowl
  • 3-4 cups of bok choy, sliced in rough slices (1/2 to 3/4 inch)
  • Extra water as needed


  1. Put first four ingredients in a cup and set aside.
  2. Prepare the chicken by drying and dredging in the cornstarch until coated.
  3. Put ample amount of oil in bottom of large pot for stir frying.
  4. Add minced garlic, chili pepper, and ginger and stir for only a couple of seconds and then add the chicken and stir until pink on the outside disappears.
  5. Add bok choy and stir that around.
  6. Add sauce and cook for a few minutes until chicken is done—about three minutes.
  7. If sauce is too thick add some water. If it is too thin add a little water to the residual cornstarch in the bowl and add that. Basically play it by ear until you have the consistency you want.
  8. Serve over Jasmine rice with a side of blanched broccoli.

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