Chicken With Bok Choy And Baby Corn
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1.5 tbsps
Soy Sauce2 large
Garlic Cloves (finely chopped)2 tbsps
Vegetable Oil2 tbsps
Sherry (medium-dry)1 tbsp
Cornstarch1.5 tsps
SugarDirections:
1
Cut chicken across the grain into 1-inch-wide slices and toss with soy sauce, garlic, ginger, and 3/4 teaspoon salt
2
Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook chicken in 1 layer, without stirring, 2 minutes
3
While chicken cooks, cut bok choy crosswise into 1/2-inch pieces
4
Add to chicken (do not stir) and cook, covered, until bok choy is tender, about 4 minutes
5
Stir together Sherry, cornstarch, and sugar
6
Stir mushrooms, corn, Sherry mixture, and 1/2 teaspoon salt into chicken mixture and simmer, uncovered, stirring occasionally, until sauce is thickened slightly and chicken is cooked through, 1 to 2 minutes
7
Cut chicken across the grain into 1-inch-wide slices and toss with soy sauce, garlic, ginger, and 3/4 teaspoon salt
8
Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook chicken in 1 layer, without stirring, 2 minutes
9
While chicken cooks, cut bok choy crosswise into 1/2-inch pieces
10
Add to chicken (do not stir) and cook, covered, until bok choy is tender, about 4 minutes
11
Stir together Sherry, cornstarch, and sugar
12
Stir mushrooms, corn, Sherry mixture, and 1/2 teaspoon salt into chicken mixture and simmer, uncovered, stirring occasionally, until sauce is thickened slightly and chicken is cooked through, 1 to 2 minutes