Ingredients:
6 tablespoons chicken stock
2 tablespoons dry sherry
2 tablespoons cornstarch
1/2 teaspoon sugar
2 tablespoons oil
1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into thin strips
6 green onions, thickly sliced, mostly whites, some green
2 tablespoons garlic, minced
2 tablespoons oil
1 cup broccoli, sliced
1 cup zucchini, sliced
1 cup bok choy, sliced
1 cup snow peas
1/2 cup mushrooms, sliced
1/2 cup water chestnuts
1/2 teaspoon red chili pepper flakes ( but good) (optional)
Directions:
Combine the sauce ingredients.
Hot wok, add 2 tablespoons oil, swirl; add the chicken, stirfry 3 minutes.
Add green onions and garlic; cook 1/2 minutes.
Remove and set aside.
Scrap wok clean and reheat; add 2 tablespoons oil.
Swirl; add vegetables and stir fry 2 minutes.
Add 2 tablespoons water, cover and steam 2 minutes.
Push the vegetables to the sides of the wok.
Stir sauce and pour into the center of the wok.
Stir sauce until it’s thick and bubbly.
Return the chicken and mix with the vegetables and sauce.
Stir a bit until hot. Serve with rice.
Servings: 4-6
Time preparation: 30 min.
Time total: 50 min.