Recipe by Stir Fry Superfly
A very simple but tasty stir fry good on rice or noodles.
Top Review by Kimke
This was pretty good--definately better the 2nd day--reheated. I just felt like there was something missing--we couldn't put our finger on it. It was definately pretty--with all the different colors. I felt that I could have used a bit more direction on exactly HOW to cut the veggies--like for the carrots--i did matchsticks and that worked out. It also didn't say HOW to cut the green onions. Typically in a stir fry--i cut them longways but since they were added at the end, i sliced them? Pretty easy, okay dish, with the most complicated thing being all the cutting.
- 2 boneless skinless chicken breasts, cut into bite size pieces
- Chinese five spice powder
- 2 dried Thai chiles, crushed
- 1 teaspoon sesame oil
- 1 teaspoon vegetable oil
- 1 bok choy, chopped
- 1 carrot, chopped
- 1 medium onion, sliced
- 1 cup snow peas
- 1 cup button mushroom, quarterd
- 0.5 (8 ounce) can water chestnuts
- 1 chunk ginger (grated or chopped finely)
- 2 garlic cloves, thinly sliced
- 3 green onions
- 3⁄4 cup whole unsalted cashews
- 1 cup chicken broth
- 1⁄4 cup hoisin sauce
- 2 cups white rice, cooked
- 2 teaspoons cornstarch
Directions See How It's Made
- Generously season chicken with 5-spice and chiles. Saute in a teaspoon of each oil for 5 minutes in a wok.
- Add garlic and ginger 1/2 way through cooking chiken.
- Once chicken is cooked add bok choi, onion, carrot, mushroons and water chestnuts with 1/2 chicken broth and 1/2 hoisin sauce. Close lid for 2 minutes.
- Add snowpeas and leafy part of bok choi. Add remaining chicken broth and hoisin sauce. Close lid for 2 more minutes.
- Thicken with cornstarch slurry to desired thickness. Add cashews and green onion just before serving with hot rice.