Ingredients
SAUCE
1/2 cup chicken stock
1/4 teaspoon sugar
2 teaspoons soy sauce
pepper
2 teaspoons cornstarch, tapioca starch
1/4 teaspoon red pepper flakes
CHICKEN
3/4 lb chicken (Skinned, raw)
1/2 lb bok choy (or Nappa)
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Rice: I cook mine in the microwave for 18 minutes, in a covered 2 qt microwave safe dish. Sauce: In a small bowl, mix half the stock with soy sauce, sugar and pepper. In a separate bowl, combine remaining stock and cornstarch. Set aside. (I use 1 cube chicken bouillon with 1/2 cup water). Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water chestnuts into 1/4 inch cubes. Keep chicken separate. String and trim peas. Combine diced vegetables, snow peas, bamboo shoots and celery. I often vary my ingredients. I use as alternatives or additions, kale, sun chokes, jicama, or any other ingredient you like. Heat wok over high heat til drop of water sizzles into steam. Add oil, ( only use about 1 tbsp) heat and add almonds; stir fry for about 2 min or till just golden. With slotted spoon, remove almonds, set aside. Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove ginger and garlic and discard. Add chicken. Stir fry for 2 minutes. Add all vegetables and toss to coat with oil. Stir fry for 30 seconds. Add soy sauce mix. Cover and steam for 2 minutes or till vegetables are tender but crisp and chicken cooked through. Stir cornstarch mix and pour into wok. Stir fry uncovered for 30 seconds or till ingredients are glazed. Transfer to heated platter and serve topped with almonds. Serve over rice.
RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Rotisserie attachment for Weber kettle — whole chicken, prime rib
Stainless steel wok — no seasoning needed, dishwasher safe
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Stainless steel wok — no seasoning needed, dishwasher safe
Hand-hammered pow wok — traditional Cantonese round-bottom design