|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||5%|
|Total Sugars 1g|
|Vitamin C 34mg||170%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sweet bok choy and a tangy sauce using rice vinegar lend flavor to this delicious stir-fried chicken recipe.
3 medium boneless, skinless chicken breasts
3 cups shredded bok choy
1 teaspoon cornstarch
4 teaspoons water
4 to 5 tablespoons vegetable oil
For the Marinade:
1 tablespoon rice wine , or dry sherry
1 medium green onion, thinly sliced
2 teaspoons cornstarch
For the Sauce:
1/4 cup chicken broth, preferably low-sodium
2 tablespoons water
1 teaspoon white rice vinegar
1/2 teaspoon black rice vinegar
1 clove garlic, finely chopped
1/4 teaspoon salt
Directions for Chicken in Garlic Sauce
Cut the chicken into thin strips about 2-inches long. Add the rice wine or sherry, green onion, and the cornstarch. Marinate the chicken in the refrigerator for 30 minutes.
While the chicken is marinating, prepare the bok choy and the sauce. Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.
Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.
Heat the wok and add 2 tablespoons oil. When the oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.
Clean out the wok and add 2 to 3 tablespoons oil. When oil is ready, add the bok choy stalks. Stir-fry briefly and add the leaves.
Push the bok choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Give the cornstarch and water mixture and quick re-stir and then add it to the sauce, stirring rapidly to thicken.
Add the chicken. Mix through and serve hot.