This chicken is melt in your mouth tender and juicy! Yum. Yum. Yum.
Stir-Fry Sauce:
1/4 cup Chicken Broth
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes
1 lb boneless, skinless chicken breasts , patted dry with paper towels, trimmed, and cut into 1-inch squares
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons toasted sesame oil (we used regular sesame oil)
1 tablespoon cornstarch
1 tablespoon unbleached all-purpose flour
1 tablespoon minced fresh ginger (we omitted this, cause we forgot)
1 medium clove garlic, minced (obviously we used like 4x as much)
8 teaspoons peanut oil or vegetable oil (if you have non-stick pans, you can get away with much less oil)
1 small head bok choy , stalks sliced on the bias into 1/4-inch slices, and greens cut into 1/2-inch strips
2 small red bell pepper, cut into 1/4-inch strips
Start some rice or rice noodles or whatever aisan carb you desire.
For the sauce: whisk together the sauce ingredients; set aside.
For the chicken and vegetables: Toss the chicken with the soy sauce and sherry; set aside, marinate for about 30 min. or so. In a large bowl, whisk together the sesame oil, cornstarch, and flour; set aside. In a small bowl, mix together the ginger, garlic, and 1 teaspoon peanut oil; set aside.
Stir the marinated chicken into the sesame oil-cornstarch mixture until uniformly combined. Heat 2 teaspoons peanut oil in a 12-inch nonstick skillet over high heat until smoking; add half of the chicken to the skillet in a flat, even layer. It's important to cook it only half at a time, otherwise it steams, it doesn't fry nicely. Cook, without stirring, but gently separating the pieces, until golden brown on the first side, about 1 minute; turn the chicken pieces and cook until lightly browned on the second side, about 30 seconds. Transfer the chicken to a clean bowl. Repeat with an additional 2 teaspoons peanut oil and the remaining chicken; cover to keep warm.
Add the remaining 1 tablespoon peanut oil to the now-empty skillet and return to high heat until just smoking. Add the bok choy stalks and red bell pepper and cook until lightly browned, 2 to 3 minutes.
Push the vegetables to the sides of the skillet to clear the center; add the garlic-ginger mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, 15 to 20 seconds, then stir the mixture into the stalks and continue to cook until the stalks are tender-crisp, about 30 seconds longer. Stir in the bok choy greens and cook until beginning to wilt, about 30 seconds.
Return the chicken to the skillet. Whisk the sauce to recombine, then add to the skillet and cook, tossing constantly, until the sauce is thickened and the chicken is heated through, about 30 seconds. Transfer to a serving platter and serve immediately.
Serves 4
