Gingery Stir-Fried Chicken and Bok Choy

Name: Gingery Stir-Fried Chicken and Bok Choy
Yield: Serves 4 as a main dish with rice
Cuisine: Asia, Chinese
Ingredients: 1/4 cup, soy sauce; 1/4 cup, dry sherry; 1 cup, water; 1 pound, boneless, skinless chicken breasts, trimmed of excess fat , and prepared according to illustrations below; 2 tablespoons, toasted sesame oil; 1 tablespoon, cornstarch; 1 tablespoon, unbleached all-purpose flour; 1/4 cup, low-sodium chicken broth; 2 tablespoons, dry sherry; 1 tablespoon, soy sauce; 1 tablespoon, oyster sauce; 1/2 teaspoon, toasted sesame oil; 1 teaspoon, cornstarch; 1 teaspoon, granulated sugar; 1/4 teaspoon, red pepper flakes; 4 teaspoons, minced fresh ginger (from 1 1/2-inch piece); 1 medium clove, garlic, minced or pressed through garlic press (about 1 teaspoon); , peanut oil or vegetable oil; 1 small head, bok choy (about 1 pound), stalks and greens separated, stalks cut on bias into 1/4-inch slices and greens cut into 1/2-inch strips; 1 , small red bell pepper, cut into 1/4-inch strips

Main Courses
Asia
Chinese
Fruits & Vegetables
Poultry
Vegetables
Chicken

Appears in Cook's Illustrated May/June 2004

What's the key to tender, juicy stir-fried chicken? It's a technique called velveting.

SERVES 4 as a main dish with rice

TIME 1 hour, plus 20 minutes marinating

Why This Recipe Works

This is a members' feature.