4.8 6

Stir-Fried Chicken with Bok Choy

  • Total Time:
  • Servings: 4

Fermented black beans, the key ingredient in black bean sauce (along with garlic, sugar and salt), give this Asian stir-fry an enormous amount of flavor while keeping the overall ingredient list simple. Bottled black bean sauce is available in the Asian section of most supermarkets; F&W's Grace Parisi recommends the Kikkoman brand.

 

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KEY: Spring, Pairing of the Day, Stir-Frying, Asian, Chinese, Beans, Grains & Legumes, Fast, Healthy, Dinner

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Ingredients

  • 3/4 cup chicken stock or low-sodium broth
  • 2 tablespoons Chinese black bean sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon sugar
  • 1 teaspoon Chinese chile-garlic sauce
  • 2 teaspoons cornstarch
  • 1/4 cup vegetable oil
  • 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
  • Salt and freshly ground pepper
  • 2 tablespoons minced fresh ginger
  • 1 pound bok choy, cut into 3/4-inch pieces
  • 1 cup snow peas
  • Steamed white rice, for serving

How to make this recipe

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

Contributed By Photo © Quentin Bacon Published May 2007

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