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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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While you may see this dish frequently at American Chinese restaurants, it is actually a true Cantonese dish. This is the Americanized version that will duplicate what you're used to eating for take-out. You can substitute sherry and soy sauce for the white wine to make a version with brown sauce. Ingredients:
1 tablespoon vegetable oil |
1/4 pound sliced fresh mushrooms |
1/4 pound snow peas |
1 (8 ounce) can sliced water chestnuts, drained |
1/4 pound sliced bok choy |
salt and black pepper to taste |
1 tablespoon vegetable oil |
1 teaspoon minced garlic |
1 teaspoon minced fresh ginger root |
3/4 cup skinless, boneless chicken breast meat - thinly sliced |
1 teaspoon white wine |
1/4 teaspoon white sugar |
1/4 cup chicken broth |
1 tablespoon cornstarch |
2 tablespoons water |
Directions:
1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
2. Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.
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