Chicken & Bok Choy Stir Fry
Category | Subcategory | Source |
---|---|---|
Poultry | Chicken | Page 59, The Women's Cookbook |
Ingredients
- 8 o.z. chicken tenderloins
- (Tenders), white tendon cut out
- and tenderloins cut in hals cross
- 1/3 Cup bottled Stir-Fry sauce
- 1 1/2 tsp minced fresh garlic
- 1 1/4 tsp curshed hot red pepper
- 1 lb bok choy, preferably small,
- separated into stalks and washed
- 1 lge yellow or red bell pepper
- 1 bunch lge scallions
- 3 ripe plum tomatoes
- 1 tsp sesame seeds
- 2 tbsp vegetable oil
- Rice
Directions
- In a medium-size bowl, toss the chicken with 1 tbsp of the stir-fry
- sauce, the garlic, and red pepper flakes until evenly coated. Let
- marinate at room temperature while preparing the vegetables.
- Cut the bok choy crosswise into 1" pieces. Halve the bell pepper,
- remove seeds and white ribs, then cut lengthwise into 1/2" thick
- strips and halve the strips. Cut the scallilons into 1" lengths.
- Cut the tomatoes into small chunks.
- In a wok or large, deep skillet, cook the sesame seeds over medium
- high heat, stirring constantly, for 1 to 2 minutes, or until lightly
- toasted. Remove to a paper towel.
- In the same wok or skillet, heat the oil over medium high heat until
- very hot and rippling but not smoking. Add the chicken and stir-fry
- for about 1 1/2 minutes, or until lightly browned(insides witll still
- be pink) Remove to a plate with a slotted sppon.
- Add the bell pepper and stir-fry for 1 minute. Add the bok choy and
- stir-fry for about 3 minutes, or until the vegetables are crisp-
- tender.
- Add the scallions, tomato, remaining stir-fry sauce, and chicken.
- Stir-fry for about 2 minutes, or until the chicken is just cooked
- through.
- Sprinkle with the sesame seeds and serve right away over rice.