This recipe is a variation on the Chicken and Snow Peas theme. Stir-fry can be made with just about any vegetable, so choose what looks best at the market and improvise from there!
Bok Choy Chicken Stir Fry
Makes 4 servings
1/2 cup chicken broth
1/2 TBL cornstarch
1 TBL soy sauce
1 TBL seasoned rice vinegar
1/4 tsp ground ginger
2 TBL olive oil
1 cup chopped onion
1 TBL chopped garlic
12 oz. boneless skinless chicken breast
1/8 tsp black pepper
1 baby bok choy
1/2 cup unsalted roasted cashews
Before cooking: mix broth, cornstarch, soy sauce, vinegar and ginger. Set aside.
Chop onion, then wash and trim bok choy, separating the white stems from the leaves.
Slice chicken into thin strips and season with black pepper.
Heat olive oil in large skillet or wok. Add onion and cook until tender. Stir in garlic and bok choy stems and cook 2 minutes. Stir in chicken. Stir-fry a few minutes, then add sauce and bok choy leaves. Cook 3 minutes more.
Sprinkle cashews on top just before serving.