Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Quentin Bacon

How to Make It

Step 1    

In a small bowl, whisk the chicken stock with the black bean sauce, sherry, sugar, chile-garlic sauce and cornstarch.

Step 2    

Heat a large wok or skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the wok in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the wok.

Step 3    

Add the remaining 2 tablespoons of oil to the wok. Add the ginger and stir-fry until fragrant, about 30 seconds. Add the bok choy and snow peas and stir-fry until bright green and crisp-tender, 2 to 3 minutes. Return the chicken and any accumulated juices to the wok. Stir the sauce, then add it to the wok and simmer, stirring, until thickened, about 5 minutes. Transfer to a bowl and serve with rice.

Suggested Pairing

Crisp Argentine Torrontés.

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