Cantonese Chicken Stir Fry

Chicken marinated in sherry, corn starch and soy sauce, stir fried with garlic, ginger, mushrooms, green bell pepper, scallions, tomato, bamboo shoots and bok choy. Serve immediately over long grain white rice.

Ingredients -

4 Boneless, Skinless, Chicken Breast Halves, cut into bite size pieces
3 tablespoons Soy Sauce
2 tablespoons Dry Sherry
2 tablespoons Cornstarch
3 tablespoons Peanut Oil
2 cloves Garlic, finely chopped
1 tablespoon finely chopped Fresh Ginger
1/4 pound Mushrooms, sliced
1 medium Bell Pepper, halved, seeded, cut into 1 inch squares
2 Scallions, bias cut into 1/2 inch pieces
8 Cherry Tomatoes, halved
1/4 cup Bamboo Shoots, very thinly sliced
1 teaspoon Sesame Oil
1 small head Bok Choy, halved lengthwise and cut crosswise into 1 inch pieces

Preparation:

1. In a large bowl, marinate chicken in soy sauce, sherry and cornstarch for 30 minutes.

2. Remove chicken from bowl, and reserve marinade.

3. Heat wok over medium high heat. Add 2 tablespoons Peanut Oil.

4. Add chicken. Stir-fry 3 minutes. Remove chicken from wok.

5. Add 1-tablespoon peanut oil to wok.

6. Add garlic, ginger, mushrooms, green bell pepper, and green onions. Stir-fry 2 minutes.

7. Add reserved marinade, Chinese cabbage, tomatoes, and bamboo shoots. Stir-fry 1 minute.

8. Remove wok from heat, add sesame oil, mix well and serve.

Chicken Stir Fry Tip -

Bok Choy

Bok choy is Chinese cabbage. The small cabbages are readily available in most supermarkets and asian specialty markets. Bok choy is found in many different chinese recipes, has a delicious light flavor, and a nice crisp texture.

Chicken Stir Fry Tip -

Bamboo Shoots

Bamboo shoots must be blanched to eliminate any hydrocyanic acid, a toxin. After cutting off the leafy husk, cook at least 5 minutes, or until the bitter taste is no longer evident.

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