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
- Put first four ingredients in a cup and set aside.
- Prepare the chicken by drying and dredging in the cornstarch until coated.
- Put ample amount of oil in bottom of large pot for stir frying.
- 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.
- Add bok choy and stir that around.
- Add sauce and cook for a few minutes until chicken is done—about three minutes.
- 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.
- Serve over Jasmine rice with a side of blanched broccoli.