Monday, December 3, 2012

Stir Fry Chicken with Vegetables

(Stir Fry Chicken with Vegetables)

Yield: 2 portions


1 1/2 tbsp     Corn Starch
2 tbsp        Sake or Sherry Wine
1/4 tsp        5 spice powder
2 tbsp        Oyster Sauce
1 lb.        Chicken Breast, skinless, boneless, julienne (sliced thin)
4 tbsp        Peanut or Canola Oil
2 cloves    Garlic, crushed and chopped fine
1 each        Onion, medium, julienne (sliced thin)
1/4 tsp        Ginger, chopped very fine
1 cup        Chicken stock or water
1 tbsp        Soy Sauce
4 stems    Bok Choy, washed and cut 2” across
12 each    Snow Peas, strung


  1. In a mixing bowl, combine corn starch, sake, 5 spice powder, and oyster Sauce. Mix well.
  2. Add chicken breast. Allow to marinate for 1 hour, refrigerated.
  3. In a wok, over very high heat, pour the cooking oil.
  4. Sauté garlic, onion and ginger for about 2 minutes.
  5. Add chicken breast. Sauté 2 minutes.
  6. Add wine. Stir 2 minutes.
  7. Add chicken stock and soy sauce. Sauté for another 2 minutes
  8. Add snow peas and bok choy. Stir for 2 minutes.