Prep 30 mins
Cook 20 mins
This is probably the first stir fry recipe I ever tried. It was in the little recipe booklet that came with my first wok. It still ranks with my favorites. Remember the essence of Chinese cooking, buy what is cheap and cook it well. Portions and cooking time are a guess. If you use anything frozen, thaw before cooking.
- 6 tablespoons chicken stock
- 2 tablespoons dry sherry
- 2 tablespoons cornstarch
- 1⁄2 teaspoon sugar
- 2 tablespoons oil
- 1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into thin strips
- 6 green onions, thickly sliced, mostly whites, some green
- 2 tablespoons garlic, minced
- 2 tablespoons oil
- 1 cup broccoli, sliced
- 1 cup zucchini, sliced
- 1 cup bok choy, sliced
- 1 cup snow peas
- 1⁄2 cup mushroom, sliced
- 1⁄2 cup water chestnut
- 1⁄2 teaspoon red chili pepper flakes (but good) (optional)
- Combine the sauce ingredients.
- Hot wok, add 2 tablespoons oil, swirl; add the chicken, stirfry 3 minutes.
- Add green onions and garlic; cook 1/2 minutes.
- Remove and set aside.
- Scrap wok clean and reheat; add 2 tablespoons oil.
- Swirl; add vegetables and stir fry 2 minutes.
- Add 2 tablespoons water, cover and steam 2 minutes.
- Push the vegetables to the sides of the wok.
- Stir sauce and pour into the center of the wok.
- Stir sauce until it's thick and bubbly.
- Return the chicken and mix with the vegetables and sauce.
- Stir a bit until hot. Serve with rice.
This was a delicous stir fry. I was able to cut back on the oil substancially,(2 tsp total), but other than that followed the recipe, including the chili pepper flakes. I especially appreciated the low sodium of the dish. Served over jasmine rice. Thank you Pierre for sharing the recipe.
An excellent stir fry. Loved the chicken with the crisp vegetables in that delightful sauce. A flavorful combination. A great meal served with rice and for a change of pace, broad noodles made for another. Thanks for posting this great tasting stir fry which has become a favorite here.