Stir-Fried Chicken, Bok Choy And Chiles With Basil
serves 2-4
Recipe from cookthink
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ingredients
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon corn starch
1 pound bok choy, cut into bite-size pieces
2 red chiles, thinly sliced
1 tablespoon minced ginger
1 pound chicken cutlets, cut into 1/2-inch strips
2 teaspoons vegetable oil
15 basil leaves, sliced
timer
prep: 10 minutes
total: 20 minutes
tools
small bowl
whisk
large, nonstick sauté pan
tongs
instructions
1. In a small bowl, whisk together the soy sauce, rice wine vinegar and corn starch until the corn starch dissolves. Prep the bok choy, chiles and ginger. Season the chicken strips generously with salt and pepper.
2. Heat the vegetable oil in a large nonstick sauté pan over high heat. When it's barely smoking, add the chicken and spread it evenly in the pan. Leave it alone to brown well, 1-3 minutes. Turn the chicken pieces and let them brown on the other side, another 1-2 minutes. Remove the chicken to a bowl.
3. Add the bok choy and a splash of water to the same pan. Cook, stirring once or twice, until the bok choy wilts and most of the liquid evaporates, 1-3 minutes. Add the chicken back to the pan along with the chiles and ginger. Cook, stirring once or twice, for 2 more minutes.
4. Whisk together the sauce again to be sure the corn starch is dissolved. Add the sauce to the pan and stir. Cook until the sauce thickens and coats everything, 1-3 minutes.
Comments
Kairen Says: March 05, 2008 at 10:25 PM
This came out very tasty. I substituted tofu for chicken and added the basil at the same time as the ginger. Next time I will add the ginger at the same time as the bok choy. I would like to have more veggies in the pot so I may also add more bok choy or perhaps snow peas.