Wednesday, May 28, 2014

Chicken and Bok Choy Stir Fry

This space has become the photography and recipe blog lately.  I hope no one minds ;)

This recipe is a dinner staple in our menu rotation.  It's easy, fairly healthy, and very tasty.

Chicken and Bok Choy Stir Fry

2 pounds boneless, skinless chicken breast cut into bite sized pi

1 tbsp cornstarch
1 tbsp flour
2 tbsp vegetable oil
salt and pepper

6 cloves garlic; minced
1 1/2 inch piece of ginger; grated
2 tsp sesame oil
2 tsp vegetable oil

1/4 cup soy sauce
1/4 cup rice wine vinegar
1/2 tsp red chili flakes
1 tbsp cornstarch

1 full head of Bok Choy, leaves separated from stems and rinsed
vegetable oil for sautéing

In a large bowl stir together cornstarch, flour, oil, and salt and pepper.  Toss chicken pieces in mixture to coat.  This step is called velveting and will yield moist bites of chicken breast that is also nicely carmelized on the outside.

{Velveted Chicken}

In a small bowl stir together garlic, ginger, and oils.  Set aside.
In another bowl stir together soy sauce, vinegar, chili flakes and cornstarch. Set aside.

Slice Bok Choy stems into bite sized slices. Roughly chop the leaves and set both aside.

In a wok or large skillet with deep sides heat a couple teaspoons of oil until it begins to shimmer.  Add about 1/3 of the chicken to the hot oil giving each piece enough space so that it will brown and not steam.  Cook until a caramelized crust forms and the chicken released easily from the pan (about 2-3 minutes). Turn each piece of chicken to brown on the other side another 2-3 minutes.  Remove to a platter.  Repeat process with remaining chicken pieces, adding oil as needed.

In the same skillet add 2 more teaspoons of oil and sautee garlic/ginger mixture for 30 seconds.  Carefully add Bok Choy stems and stir fry for several minutes, scraping bits from bottom of pan.  Sautee until stems just begin to soften and release their juices.  Add Bok Choy leaves and stir fry another 30 seconds.  Add soy sauce/vinegar mixture and sautéed chicken, stir to coat and heat through.  Serve immediately over steamed rice.

{Finished Stir Fry}

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