Ingredients
1 boneless chicken breast
4 tablespoons soy sauce
1 tablespoon oil, for stir-frying
1 onion, sliced
1 celery, sliced
1 bell pepper, sliced
3 cups bean sprouts
Method
Sources
📖
Recipe1M+
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
Seal out syn-propanethial-S-oxide — tear-free onion prep
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
Seal out syn-propanethial-S-oxide — tear-free onion prep
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cut chicken into 1/2 inch cubes prepare marinating sauce and add to chicken cubes. sit in refrigerator for at least 2 hours heat the vegetable oil in a large skillet or wok. drain chicken keeping the juice. stir fry the chicken for 4 minutes over high heat. push the chicken to the side and add onion, celery, bell pepper and ginger. add reserved marinating juice cook, stirring constantly for 5 minutes. add bok choy; cook another 2 minutes, add the sprouts and stir-fry another 2 minutes. serve while sprouts are still crisp. cooking time does not include marinating time.