this is a nice stir fry that is easy to make. the chicken is cooked using a velveting technique which is very easy. the sauce has a bit of a kick but can easily be modified to make it more or less spicy
2 lbs boneless skinless chicken thighs cut into bite sized pieces ( i prefer thighs to breasts but breasts can easily be used instead)
2 egg whites
4 tsp cornstarch
3 tbsp rice wine divided
1 tsp salt
6 Tbsp hosin sauce (availabe in asian markets and larger grocery stores)
1 Tbsp soy sauce
4 Tbsp cooking oil
2 Tbsp minced ginger
2 Tbsp minced garlic
1 tsp red pepper flakes
1/2 lb baby bok choi (1 whole head) cut into 1″ pieces
2 carrots sliced into rounds
1/2 lb shitake mushrooms thinly sliced
1/2 lb snow peas
in a medium bowl combine the egg white.1 Tbsp rice wine,1 Tbsp cold water,salt and cornstarch. mix well until no lumps remain. add the chicken and stir to coat. refrigerate 30 minutes.
in a small bowl combine the hosin sauce,soy sauce,remaining rice wine
bring 2 quarts water to a boil.add 2 tbsp oil to the water reduce heat to low. carefully add the chicken to the water,stiring gently so it doesnt clump. cook 1 1/2 minutes until the chicken just turns opaque but isnt cooked through.
drain the chicken in a colander and shake to remove excess water
heat the remaining 2 Tbsp oil in a wok until very hot.
add the ginger,garlic and red pepper flakes. stir fry 20 seconds until fragrant
add the vegetables and stir fry 2 minutes
add the chicken and the hosin sauce mixture>stir fry 2-3 minutes until the chicken is cooked through
serve with rice
serves 4
The Recipe Files 