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Chicken Chop Suey With Bok Choy

Chicken Chop Suey With Bok Choy

Chicken Marinade:

1 skinless chicken breast
2 tsp. minced garlic
1 tsp. minced ginger
1 1/2 tbsp. dry sherry
2 tsp. sesame oil
1/2 tsp. salt
1/2 tsp. sugar
1 tbsp. cornstarch

Stir-fry Vegetables:

1 1/2 tbsp. canola oil
Medium onion, halved & thinly sliced
4 c. bok choy stems, matchstick size pieces
1 carrot, peeled & cut matchstick size
1/2 tbsp. soy sauce
1 c. bean sprouts
2" piece daikon radish, peeled & thinly sliced*
1 chicken bouillon cube dissolve in 1 c. hot water
1 tbsp. cornstarch dissolved in 1 tbsp. water
4 servings of cooked rice

* Or can of sliced water chestnuts, drained

Cut chicken breast into thin bite size pieces. In a medium size bowl mix together the chicken marinade ingredients. Cover and marinade in refrigerator for at least 20 minutes. Heat wok at high and then add 1 tbsp. oil. Add the chicken mixture and cook for about 5 minutes until chicken is cooked through. Remove from wok into a clean bowl and set aside. Wipe out wok. Heat 1/2 tbsp. of oil in wok. Add the onion and sitr fry for 1 minute. Add bok choy, carrots and soy sauce. Cook for about 5 minutes or until carrots are crisp tender. Add the bean sprouts and radish and stir fry for an additional minute. Return the chicken mixture back into the wok. Add chicken bouillon liquid and stir fry for 2 more minutes. Add the cornstarch and cook for about 2 minutes or until sauce thickens. Serve over rice. Makes about 4 servings.

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