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Gingery Stir-fried Chicken and Bok Choy, another velveted chicken recipe that's good.

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Joined: Dec 9, 2005


Posted to Thread #21151 at 5:13 pm on Dec 11, 2011

* Exported for MasterCook 4 by Living Cookbook *

Gingery Stir-Fried Chicken & Bok Choy

Recipe By : Cook's Illustrated May/Jun 2004
Serving Size : 0 Preparation Time: 0:00
Categories : Asian Chicken
Main Dish Stir-Fry
Stir-Fry Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup low-sodium chicken broth
2 Tbs dry sherry
1 Tbs soy sauce
1 Tbs oyster-flavored sauce
1/2 tsp Asian sesame oil
1 tsp cornstarch
1 tsp sugar
1/4 tsp red pepper flakes
4 tsp minced fresh ginger (from 1 1/2-inch piece)
1 medium clove garlic, minced or pressed through garlic
-- press (about 1 teaspoon)
peanut or vegetable oil
1 recipe Marinated Velveted Chicken for Stir-Fry
1 small head bok choy (about 1 pound), stalks
-- and greens separated, stalks cut
-- on bias into 1/4-inch slices and
-- greens cut into 1/2-inch strips
1 small red bell pepper, cut into 1/4-inch strips
-----Marinated Velveted Chicken for Stir-Fry-----
1/4 cup soy sauce
1/4 cup dry sherry
1 cup water
1 lb boneless, skinless chicken breasts, trimmed
-- of excess fat
2 Tbs Asian sesame oil
1 Tbs cornstarch
1 Tbs all-purpose flour

1. Whisk broth, sherry, soy, oyster-flavored sauce, sesame oil, cornstarch,
sugar, pepper flakes, and 2 teaspoons ginger in small bowl; set aside.
Combine remaining 2 teaspoons ginger, garlic, and 1 teaspoon peanut oil in
small bowl; set aside.

2. Heat 2 teaspoons peanut oil in 12-inch nonstick skillet over high heat
until smoking; add half of chicken to skillet in flat, even layer. Cook,
without stirring, but gently separating pieces, until golden brown on first
side, about 1 minute; turn chicken pieces and cook until lightly browned on
second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with
additional 2 teaspoons peanut oil and remaining chicken.

3. Add 1 tablespoon peanut oil to now-empty skillet; heat until just
smoking. Add bok choy stalks and red bell pepper; stir-fry until beginning
to brown, about 1 minute. Push vegetables to sides of skillet to clear
center; add garlic/ginger mixture to clearing and cook, mashing mixture with
spoon, until fragrant, 15 to 20 seconds, then stir mixture into stalks and
continue to cook until stalks are tender-crisp, about 30 seconds longer.
Stir in bok choy greens and cook until beginning to wilt, about 30 seconds;
return chicken to skillet. Whisk sauce to recombine, then add to skillet;
reduce heat to medium and cook, stirring constantly, until sauce is
thickened and chicken is cooked through, about 30 seconds. Transfer to
serving platter and serve immediately.

----- Marinated Velveted Chicken for Stir-Fry -----

1. To make the chicken easier to slice, freeze it for 20 minutes, until it
is firm but not frozen. Prepare the stir-fry ingredients while the chicken

2. Separate chicken tenderloin from breast. Starting at thick end, cut into
1/4-inch slices. Stop slicing when you reach tapered triangle end.

3. With flat side of knife, press each breast slice to an even 1/4-inch
thickness and then cut slices into 1-inch squares.

4. Use same technique for tenderloin, flattening it with side of knife and
then cutting into 1-inch pieces.

5. Combine soy sauce, sherry, and water in medium bowl; add chicken and stir
to break up clumps. Cover with plastic wrap and refrigerate for at least 20
minutes or up to 1 hour.

6. Mix sesame oil, cornstarch, and flour in medium bowl until smooth. Drain
chicken in strainer; press out excess liquid. Toss chicken in
cornstarch/flour mixture until evenly coated. Use immediately.

Recipe Source: Cook's Illustrated May/Jun 2004

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